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Line a rimmed baking sheet with kitchen parchment and set on a wire rack. In a 10-inch skillet over medium, toast the nuts, stirring, until fragrant and golden brown, 3 to 4 minutes. Transfer to the baking sheet and distribute in an even layer in the center. Wash and dry the skillet.
Add the sugar to the center of the skillet; shake the pan to evenly distribute. Set the pan over medium and cook, without swirling or stirring, until caramelized and bubbling at the edges, 3 to 4 minutes. Using a silicone spatula, draw the molten caramelized edges into the unmelted granules and stir until fully liquified. Cook, stirring, until the syrup is deep amber in color and lightly smoking, 2 to 3 minutes. Quickly drizzle it onto the nuts, using the spatula as needed to incorporate any uncoated nuts before the caramel hardens. Sprinkle with the salt, then cool completely.
Transfer the praline from the parchment to a cutting board and roughly chop. Store in an airtight container for up to 2 weeks.