This recipe forms a part of the Michael Lee-Richard's Chocolate Caramel Martinis recipe.
200g (1 cup) sugar
125ml (1/2 cup) water
- In a heavy-based saucepan set over a low heat place sugar and water, bring to a steady boil and cook till it is a rich caramel colour. As it is cooking crystals may form on the side of the pot so brush them down with a cold wet pastry brush. Do not stir syrup as it cooks or it will crystallise rather than caramelise.
- Using tongs dip walnuts one by one into caramel, shake off any excess, and sit them on a lightly oiled baking tray. Store in an airtight container at room temperature.