Use this recipe to make our Genoise Torte with Chocolate- and Praline-Caramel Mousses.
Spray a rimmed baking sheet with cooking spray; set aside. Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat. Swirl pan to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until sugar turns light amber, about 7 minutes.
Add almonds and salt; cook, stirring constantly, until almonds are toasted and caramel turns dark amber. Pour onto prepared sheet. Let cool completely.
Break into shards. Transfer to a food processor; pulse until finely ground with a few larger pieces remaining.