I made this about a month ago. The one thing about making toffee is to resist stirring. Having said this you have to wait a LONG TIME for the sugar to melt a bit and then you do need to stir it as little as possible to help it along. I have one piece of advice and that is not to bash the praline on the silpat mat as the rolling pin combined with the toffee shards will wreak havoc believe me...
Linked CC
