Roughly chop the nuts of your choice. Set them aside. Grease a plate with butter or keep a parchment paper ready.

Add sugar to a heavy bottom pan.

Begin to melt on a medium flame.

Avoid stirring the sugar. Swirl the pan as needed for even distribution.

When the sugar begins to melt, gently swirl the pan as needed for the sugar to melt evenly.

You can use a spoon to push the sugar stuck towards the edges inside.

Reduce the flame to the lowest. Keep a tbsp of butter ready.

When the sugar melts completely and begins to smoke, take off the pan from the heat. Do not allow the sugar to smoke up for longer.

Immediately add butter and mix well.

The mixture froths up and reduces.

Add the chopped nuts. Mix well.

Pour this to the parchment paper or plate.

Cool it completely. Remove the brittle and break it to small pieces.

You can keep the brittle in a zip lock bag or cloth. Cover the brittle well.

Using a rolling pan, crush it to a small pieces. You can add it to a blender and make a coarse powder.

Store praline in a glass jar and use as needed to top your desserts.