2cupsuntoasted black walnutsor another nut of your choice, largest pieces possible, rubbed of their skins .
1/2cupwhite granulated sugar
1/4teaspoonkosher saltor really nice flaked sea salt, you want to use the nicest flaked salt possible here, absolutely do not use table salt.
In a 2 qt saucepan, heat the nuts and sugar on medium heat, stirring constantly with a wooden spoon. The sugar will start to clump and crystalize, this is normal.
After about 5 minutes the sugar should start to melt and change color do a light amber, continue stirring constantly with the wooden spoon to prevent burning, and to encourage even toasting of the nuts.
When the sugar has melted and caramelized, remove the nuts to a nonstick surface to cool.
After the nuts are cooled, pulse them in a food processor until finely ground. Store the praline in an airtight container away from light, it can also be frozen.