Sort ingredients
ilikegoats
QR Code
Listen
Pdf
Heat sugar and water together over a medium high heat. You can add the nuts in as soon as the water is boiling, but I prefer to take the syrup to around 116c before adding the nuts, as this will make the process faster
Tip the nuts into the sugar syrup and stir stir stir! The sugar syrup will crystallise. You can use these now as crystallised nuts if ya like the sandy look.
Turn the pan heat down and continue stirring the nuts - the sugar will melt and turn to caramel. Keep stirring or the nuts will scorch
Pour onto a baking sheet and leave to cool - the nuts should separate easily. Leave to cool completely then store in an airtight container for up to two weeks
Method
[:br]