Heat the sugar in a heavy-based saucepan over high heat, moving the sugar around occasionally with a heatproof silicone spatula or swirling the pan to evenly distribute the heat. Continue to cook until completely melted and golden.

Pour the caramel onto a sheet of foil and sprinkle
the surface with salt. Allow to cool.

Once cool break the hard caramel into shards.

Serving suggestions:
– Use the praline to decorate semifreddo, lemon cream pots or chocolate mousse.
– For added crunch, quickly mix some flaked almonds into the caramel before pouring out onto foil, or sprinkle some roughly chopped mixed nuts on top before it sets
– Grind the praline and mix into ganache to make praline truffles.
– Stir crushed salted praline into caramel ice cream before freezing.
– Grind finely and stir into whipped cream or sprinkle over desserts and waffles.
– Sprinkle roughly chopped praline over cookies halfway through baking for extra crunch.
– For a delicate vanilla flavour, use vanilla sugar instead of regular castor sugar or add some fresh vanilla seeds to the sugar before melting.