Step 1

Preheat oven to 200°C. Line an oven tray with baking paper.

Step 2

Spread nuts on tray. Bake 5-6 minutes, until golden brown and fragrant.

Step 3

Transfer hot nuts to a clean tea towel. Rub vigorously to remove skins. Discard skins and roughly chop nuts. Arrange nuts evenly over same tray.

Step 4

In a medium, heavy-based saucepan, combine sugar and water. Stir over medium heat until sugar dissolves. Increase heat to high and bring to boil. Boil 8-10 minutes, without stirring, until just beginning to turn a golden caramel colour around edge. Remove from heat and swirl toffee in pan to spread colour.

Step 5

Pour toffee over nuts to cover. Allow to cool completely. Break into pieces.