Pop toffee

Method

Stir all together in a saucepan, over a medium heat. When it goes dry and sugary, stir madly to stop it burning. Keep stirring over the heat until it starts popping and releases the moisture and turns into toffee (ie the nuts are all coated in a runny toffee-like mixture rather than sugary). Tip quickly onto a buttered surface like a baking tray and try to separate as much as possible. When cool, crack into individual toffee-coated nuts. Probably keeps best in a sealed container.