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Chef: Rowie Dillon Serves: 6 - 8 Time: 40 mins
Combine the sugar and water in a large saucepan over medium heat and stir until the sugar dissolves.
Bring to the boil, reduce the heat to low and simmer for 20–25 minutes until golden.
Meanwhile, line a large baking tray with baking paper. Put the nuts on the tray and cover with another layer of baking paper. Crush the nuts with a rolling pin and set aside.
Remove the sugar and water from the heat.
Carefully add the butter and crushed nuts and quickly pour onto the baking paper-lined tray.
Spread the mixture evenly across the tray and set aside to cool.
Break into pieces and serve.
Store in the pantry in an airtight container for up to 10 days.
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