The sugar will start melting; be careful it’s incredibly hot! Once the sugar has melted it will get all dry again. Make sure that you don’t stir the mixture up the sides of the pan or it will go powdery. You want it to stick to the nuts.
Then you cook it until the sugar begins to melt for the second time.
Don’t cook for too much longer once the sugar melts a second time or it will start to burn.
Here’s the finished product; next time i will pour it onto baking paper because getting them off that plate was a shocker and besides that the extremely high heat of the nuts & toffee cracked my plate! Moral of the story; don’t put hot toffee & nuts on your favourite plates!
One day, they’ll actually get in the ice cream! hah hah
Break them up into smaller pieces once the caramel has hardened and store in an airtight container.