Praline is used not only as an ingredient in other confections, but also as a garnish for desserts. It is superb sprinkled over vanilla ice cream, and can be mixed into frostings and baked goods.

Have ready a marble slab or a large baking sheet lined with buttered parchment paper or a silicone liner. Combine in a small heavy saucepan:

Stir over medium heat until the sugar is dissolved. Wash down the sides of the pan with a pastry brush dipped in warm water. Increase the heat to medium-high, bring mixture to a boil, and cook, without stirring, until the mixture reaches 356°F, the medium-caramel stage.

Add and stir quickly to coat:

Immediately turn out onto the slab or prepared pan. Let cool completely. Break the praline into small pieces. Crush with a rolling pin or pulverize in a food processor. Store in an airtight container in the freezer for up to 1 year.