Hazelnut and sesame caramels

Line a large baking tray with baking parchment. Put the hazelnuts on a board and roughly chop.

Put the nuts in a dry frying pan and toast over a medium heat for about 5 minutes, stirring regularly until nicely browned. Tip into a bowl. Put the sesame seeds in the same pan and toast in exactly the same way, stirring regularly until golden. Toss them with the hazelnuts.

Put the sugar in a medium saucepan and pour over just enough water to cover. Put over a low heat and stir until the sugar dissolves in the warm water. Increase the heat to medium and simmer the sugar syrup for 8-10 minutes, without stirring, until it turns a golden caramel colour. Swish the syrup around the pan a few times as it simmers to prevent it burning.

As soon as it’s the colour of glazed terracotta, remove from the heat and, working quickly, stir in the nuts and seeds ensuring they are all evenly coated with the caramel. Take care as the caramel will be extremely hot. Drop spoonfuls of the nuts onto the prepared tray and leave to set for at least an hour.

Wrap in waxed paper and store in an airtight tin. Best eaten within 3 days as they will begin to soften.