Preparation info

  • Difficulty


  • Makes

    3 to 4


Appears in


  • 300 g (10 oz) caster sugar
  • 150 g (5 oz) light muscovado sugar
  • 300 mls (½ pint) (double) cream
  • 300 g (10 oz) pecans or almonds, coarsely chopped
  • 2 tablespoons butter
  • pinch of salt
  • 1 teaspoon pure vanilla essence


In a heavy saucepan or frying pan, cook the sugar and cream over medium heat, until the sugar has dissolved, stirring only enough to prevent sticking, and without scraping down the sides.

As soon as the mixture is boiling rapidly, add the nuts, butter and salt. Let the mixture reach 165½C/320½F on a sugar thermometer, remove from the heat, stir in the vanilla, and beat vigorously with a wooden spoon for 2 minutes.

When the mixture begins to thicken and cool, spoon it into rounds on greased wax paper, and leave to cool completely. Wrap each individually and store them in an airtight box or tin.

It’s worth getting up very early to make these, if you do not like the idea of sweating over a hot stove on a summer’s day.