Oatmeal Praline: ¾ cup old-fashioned oats ½ cup sugar Pinch of coarse salt 1. Preheat the oven to 350 degrees F. 2. Line a baking sheet with foil (or use a silicon mat, like I did), spread the oats evenly on the sheet, and bake for 10 minutes, stirring once or twice while baking, until the oats are fragrant and nicely toasted. Remove from the oven. 3. Spread the sugar in a medium, heavy-bottomed skillet and cook over medium heat, watching it carefully. 4. When it begins to liquefy and darken at the edges, use a heatproof spatula to stir it very gently, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center. Tilt the pan and stir gently until all the sugar is melted and the caramel begins to smoke.* Once the mixture is deep golden, remove it from the heat and immediately add the oats to the skillet (lift the foil to guide them in quickly). Return the foil to the baking sheet. 5. Stir the oats gently but quickly, coating them with the caramel. Scrape the oats onto the foil-lined baking sheet and spread them as well as possible. Sprinkle with the salt and let cool completely. Once firm, break the praline oats into small pieces by pulsing them in a food processor or placing the pieces in a heavy-duty plastic bag and smacking them with a mallet or rolling pin. (The rolling pin worked fine for me.) * The indication of "the caramel begins to smoke" in the original recipe made me nervous so I watched carefully and used the "deep golden" cue for my next step. Because melting sugar can go from transparent to black in seconds, I waited until I achieved a light golden color and proceeded. I didn't want to have a black mess, one that not only tastes terrible but also is a pain to scrub off the pan.