Heat the oven to 180C/fan 160C/gas 4. Line a baking sheet with non-stick baking paper. In a pan, combine the butter, sugar, golden syrup and cream. Bring to the boil over a medium heat, stirring constantly. Add flour and salt and cook until the batter is slightly thickened, about 1 minute.
Stir in the nuts. Drop teaspoons of batter 10cm apart on the baking sheet. Bake until golden, about 6 minutes. Cool on the baking sheet for about 3 minutes. It’s important these don’t get too cold or they’ll set. If they do set, put them back in the oven for 30 seconds to soften them. Quickly and carefully, use a spatula to lift the tuile off the sheet and put it on a rolling pin. It should shape itself but may need a little chilling. Leave to set for a minute then put on a cooling rack. Repeat until the dough is finished.