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1¼ lb
Easy
By Keith Floyd
Published 1989
Once I discovered this, I couldn’t stop eating it.
In a heavy skillet or frying-pan cook the sugar until it caramelises, being careful not to let it burn. Add the butter, nuts and baking soda and mix well. Lightly oil a baking sheet and smooth the mixture evenly and thinly over it. Leave to cool completely and then break into pieces.