For the nests: Firstly, line a 12-hole muffin tin with paper cases and set aside. Then in a medium bowl, break up the shredded wheat into thin strands and set aside.
For the salted caramel: Pour the sugar into a large saucepan making sure its in an even layer. Heat over a medium heat for 1-2 minutes until patches of the sugar begin to liquify. Stir this into the dry sugar to spread the cooking evenly. After 5-6 minutes all of the sugar should have liquified. Continue cooking until the caramel starts smoking, then add the butter and stir well. The mixture will bubble up alot at this point, so be careful.
Turn the heat down to low and add the condensed milk, whilst stirring continuously. Then add the sea salt and the shredded wheat strands, ensuring you stir well so every strand is coated. The mixture will set quickly and be hard to stir, so work quickly at this point.
Then remove the pan from the heat and leave to cool slightly until cool enough to handle by hand.
Divide the mixture between the cases, and with dampened hands, press out and up the sides to form a nest shape. Leave to set for roughly 30 minutes.
For the praline: Whilst the nests are setting, place the sugar in a small deep-bottomed pan and placing over a medium heat. Like before, stir the sugar once it begins to liquify to coat the dry sugar. Continue this until all the sugar has liquified and the caramel is a golden-brown colour. Then stir in the nuts, coating them evenly and then pour onto a baking tray lined with parchment paper.
Leave to cool and become brittle, and then place in a food processor and blitz to a powder. Set aside.
For the topping: Place the chocolate into a glass bowl, set over a pan of simmering water. Stir the chocolate until melted and then remove from the heat. Stir in 50g of the praline and then divide the mixture evenly between the nests.
Add mini eggs to each nest, and then leave to set completely at room temperature.