Line a baking sheet with parchment (not wax) paper and very lightly oil about a 10″ square of it; if using a spray, just a quick spritz. A butter rubbed over the parchment will work; set aside.

In a small, dry, medium-heavy skillet, toast nuts over medium-low heat, shaking frequently, until golden and aromatic, about 3 to 5 minutes. The nuts will be sufficiently done very shortly after the aroma becomes noticeable. Keep stirring or shaking the pan and immediately transfer to a dish; set aside.

In the same skillet, cook sugar over medium-high heat until sugar begins to melt. Sugar may be very gently stirred until it begins to melt, but once melting, do no stir. Once sugar begins to melt, reduce heat to low and cook for 5 to 7 minutes or until fully melted and golden brown.

To prevent crystallization issues, if there are granules of sugar on the sides of the pan after the sugar has melted, use a wet pastry brush to wash those granules down into the pan. Simple dip the pastry brush in water and press it against the pan directly above the granules and allow the water to drip down.

Gently stir in pine nuts. Pour onto prepared baking sheet. Very quickly spread to a depth of about a 1/4″. Keep your counter-top and work space in mind. If you’d like to insulate your counter from the heat or move the praline out of the way, place the wax paper onto a cookie sheet or pan before pouring. Cool completely. Break or chop into small pieces. Store in an airtight container for up to 2 days.

Notes:

• Always be very careful when working with hot sugar. A splatter may cause severe burns.
• Don’t worry if your praline is a bit dark – the caramelly, almost burnt taste is a wonderful foil for all the sweetness to come.