Mix the sugar with the water and caramelize it till golden brown. Do this on a medium high heat.
Once the caramel is golden add the almonds and continue heating it for a couple more minutes. Keep on stirring to create an even color on the almonds.
When you’re happy with the color and therefor flavor turn off the heat and pour it on a silicon sheet. Spread it and then let it cool down completely.
Meanwhile take the brioche bread and slice it in thick slices. Now place them on an oven tray and toast the brioche at 160 °C till golden brown on both sides. I like a darker color, but if you prefer a lighter color toast the bread at 140 °C to insure all the moisture has evaporated. Set it aside for later.
Then transfer it into a blender and start blending it. In the beginning not much will happen, but be patient! The almonds will release their oils and a praline will start to form. When that happens add the remaining half of the toasted brioche and continue blending till you’re happy with the consistency. For this dessert I want a bit more texture, so I only blended it for another 2 to 3 minutes.
Then add the flaky salt for seasoning and pour it into a bowl.
