Heat the cacao nibs and sugar together in a saucepan over a moderate heat, stirring constantly until the sugar has dissolved. Continue cooking until the mixture is a dark nut brown in colour, taking care not to burn it. Tip onto the lined baking tray and spread out thinly, separating the nibs as much as possible. Leave to cool completely.
Once cool, break into large pea-sized pieces. Store in an airtight container. The praline will keep for several months.
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