Preparation info

  • Makes about

    1 litre

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This is very convenient to keep on hand to scatter over ice cream or desserts. It will keep stored, covered in a glass jar in a cool place for a few weeks. You can use any nuts you like — alone or mixed.


  • 400 g (14 oz) caster (superfine) sugar
  • 200 g (7


Lightly grease a little butter or oil in a thin layer onto a large baking tray or, ideally, onto a marble work surface so the caramel can be poured directly onto it to cool.

Put the sugar into a heavy-bottomed saucepan and add a few drops of water. Cook the sugar on a medium heat until it is a deep, rich golden colour, taking care as it can burn in a second. Remove from the heat and sti