Ready in 20 minutes plus a little cooling time. Pecan nuts would work well too, and maybe macadamia, but probably not harder nuts like brazils or almonds.
20g caster sugar
200g walnut halves
pinch of salt
1 Heat the butter and sugar gently in a medium pan, stirring at times, until the
butter melts and sugar dissolves.
2 Add the nuts and salt and allow to bubble very gently for 12-15 mins, stirring
often, until the nuts are well coated and starting to caramelise.
3 Tip onto baking parchment, separate the nuts, and leave to cool.4 Store in a tin.