Place skillet over high heat and cook (stirring occasionally) for 5 minutes (stirring constantly in the last minute), until all moisture evaporates and the nuts get darker, glossy and begins to clump together (refer pictures).
Immediately transfer nuts (scraping any remaining caramel off the pan) on the prepared parchment. Spread the nuts, so that they are in a single layer and sprinkle 2 pinches salt evenly on top of nuts. Let cool to room temperature and break apart with your fingers.
Store nuts in a container for several days <– if it lasts that long.
Non stick pan is a must.
You could use a small non-stick skillet, cooking time might take an additional 30-45 seconds.