Wild Hazelnut Crunch

Almost every year I make these sweets a couple of weeks before Christmas and store them in an airtight jar to keep them crisp. I then put them into little individual cellophane bags to give as presents. A little care is needed when cooking them, as the liquid caramelised sugar used to make the hazelnuts stick together is extremely hot and can burn: I use a half lemon as my shaping tool to save my fingers.

You will also need about ten sheets of rice paper.