Toffee Nut Clusters (makes about 24)
- 200 g unsalted nuts such as almond, walnut, pistachio and Brazil
- 4 tbsp each of pumpkin and sunflower seeds
- 230 g caster sugar
- 1 tsp vanilla extract
Preheat the oven to 200C or 180C fan forced. Put the nuts and seeds into a baking tray and bake for 3-4 minutes or until toasted. Cool and then chop the larger nuts.
Combine the sugar and ½ c of cold water in a saucepan over a low heat, stir until the sugar is dissolved. Increase the heat to high and bring to the boil. Boil without stirring for 5-7 minutes or until the mixture is golden. Remove from the heat.
Stir in the nuts, seeds and the vanilla into the toffee. Place small spoonful’s onto trays lined with baking paper. Cool.