Step 1

In a mortar, take the cashews.

Step 2

Crush the cashews to a coarse mixture with a pestle and keep aside. You can even chop the nuts.

Step 3

Take butter in a pan on a low heat.

Step 4

Add sugar when the butter begins to melt and mix it thoroughly.

Step 5

On a low heat, cook the butter-sugar mixture stirring at intervals. Make sure not to stir non-stop.

Step 6

The mixture will begin to change color as the sugar melts.

Step 7

Continue to stir at intervals when the sugar starts changing color.

Step 8

At one stage the color will become brown and all the sugar will melt.

Step 9

To test put a few drops of the butter-sugar mixture in a bowl filled with water. It will harden and solidify. When you snap it, it will break easily. This means that the sugar syrup has reached to the hard ball consistency.You can also check the hard ball consistency using a candy thermometer.

Step 10

When the syrup reaches to the hard ball consistency and when all the sugar has melted and caramelized into a brown colored molten liquid, turn off the heat.

Step 11

Add the crushed cashews immediately and mix quickly.

Step 12

Pour this praline mixture on a tray or plate lined with parchment paper or butter paper. You can also use a plate greased with some butter or neutral flavored oil.

Step 13

At room temperature let the praline cool and harden.

Step 14

Then, break the praline into small pieces.

Step 15

Place the praline pieces in a mortar and with a pestle, crush to a coarse mixture.

Step 16

Remove the praline and use it any recipe. If not using immediately, then store praline in an air-tight jar and refrigerate.