Instructions: Preheat the oven to 150c/300f/Gas 2.

1 Oil a baking sheet, spread out the nuts and warm them through very gently.

2 Put the sugar into a saucepan, add 90ml/6 tbsp water and heat gently, stirring until the sugar has dissolved.

3 Bring the mixture to the boil. Add the glucose, cream of tartar and butter. When the butter has dissolved, boil the mixture until it registers 140c/275f on a sugar thermometer.

4 Using a teaspoon, pour a little toffee over each nut - it will set very quickly. When cold, remove all the nuts from the baking sheet, wrap separately in waxed paper and store in an airtight container or set each one in an individual fluted paper case and pack in a pretty box or tin.

NOTES : Makes 50

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