- Servings : 5
- Cook Time : 4m
- Ready In : 44m
- 125g caster sugar
- 3tbsp water
- 125g toasted nuts, either pine kernels, almonds, hazelnuts or pistachio nuts.
Line a baking sheet with kitchen foil. Put the sugar and water in a small pan and gently heat to dissolve the sugar, about 4 minutes.
Swirl the pan to dislodge any sugar crystals still on the bottom of the pan. Increase the heat to medium and let the syrup boil to a pale caramel colour.
Add the nuts and stir to coat with syrup. Pour onto the prepared baking sheet and leave for 40 minutes until cool.
Break up into chards and store in an airtight container for up to 1 month.