Prepare a tray by lining it with silicone paper. Bring the sugar and water to the boil in a pot. When the sugar reaches 118°C, add the nuts.
Stir the nut mixture off the heat until the sugar crystallises and changes colour. The sugar will become white as it cools.
Return the pot to the heat and stir over very low heat. The nuts will start to roast and the sugar will start to caramelise and change colour.
Keep stirring until the sugar is caramelised to a golden brown colour, then pour onto the prepared tray and allow to cool before storing in an airtight container.
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