Heat 100g caster sugar in a large heavy-based saucepan over a medium heat. Allow it to melt and form a deep golden caramel. Don’t stir until all the sugar has dissolved. To help the sugar dissolve evenly, gently shake the pan occasionally.
Add a handful of toasted pecans, hazelnuts or almonds and stir to coat in the caramel. Pour onto a non-stick baking tray. Allow the praline to cool completely, then roughly chop it with a sharp knife (or whizz in a food processor to make praline crumb). You can store the praline for 2 days in an airtight container but keep it completely dry or it will go sticky.