Dragées

To Ensure the Desirable thin coating of caramel, only a relatively small amount of sugar is used when making dragées. The larger the nut, the less sugar you should use. Typical proportions by weight vary from 3 parts nuts to 1 part sugar for small nuts to 6 parts nuts to 1 part sugar for large nuts. The nuts used for dragées should not be toasted, as they will roast as the sugar caramelizes.