Lightly oil a baking sheet.

In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Stir in pecans with salt until coated well. Immediately pour mixture onto baking sheet, tilting baking sheet to make a thin layer, and cool completely, about 20 minutes. Break praline into shards and carefully remove from the baking sheet. Praline may be made 2 days ahead, kept between sheets of waxed paper in an airtight container at room temperature.