Step 1

Place a clean rolling pin on your kitchen counter–so that it hangs half-way over the edge. Hold down the other half of the rolling pin with whatever you have on hand. Alternatively, use pot handles or tape down wooden spoons. Line the kitchen floor below with newspaper or paper towels.

Step 2

Combine the sugar and water in a small, heavy saucepan. Stir over low heat until the sugar dissolves. Increase heat to medium and cook, without disturbing, until the caramel reaches a very light amber color. Watch the pot extremely carefully, as this will happen very quickly. Use a pastry brush to brush the sides of the pan with water to prevent crystallization. Remove the caramel from heat immediately.

Step 3

Allow caramel to cool just until very, very thin wispy strands form when drizzled with a fork. Dipping your fork repeatedly into the sugar mixture, whip the strands of sugar back and forth quickly across the rolling pin to form long, hanging strands of sugar.

Step 4

Repeat until you have accumulated enough sugar to pick up with your hand. While it is still pliable, grab the two ends of the sugar and bring together forming a fluffy, free-form shape. If the caramel hardens too much as you work, place back over low heat just until it begins to loosen up a bit.

Step 5

Use immediately or store in an airtight container. If you have desiccant packets, you can place them in the container with the nests, as they will help absorb excess humidity. Just remember not to ingest them.

Step 6

To remove any hardened caramel from the pot or utensils once you are finished, fill the pot with water (and place the utensils in the pot) and bring to a low boil, until the caramel has dissolved.