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Carefully pour onto a silicon mat and leave to cool and harden (boiling sugar gets very hot - take care not to burn yourself). Once cool, pulse the praline to a fine dust in a food processor.
In a saucepan, combine 75ml/2½fl oz water, the sugar, salt and butter ... Once cooled, break the praline into crumbs by pulsing in a food processor or placing in a food bag and bashing with ...