|Preserving sugar||7 Ounce (With Added Pectin, 200 Grams)|
|Water||3 1⁄2 Tablespoon|
|Unsalted butter||3 1⁄2 Ounce (100 Grams)|
|Chopped hazelnuts||3 1⁄2 Ounce (100 Grams)|
|Sea salt||1 Pinch|
Preheat the oven to 160°C (325°F), gas mark 3.
Put the sugar, water and butter in a pan and bring to the boil.
Spread a 2-3 mm / 1/16-1/8 inch layer of the mixture on a baking sheet lined with nonstick baking parchment.
Sprinkle with the hazelnuts and sea salt.
Bake in the preheated oven for about 15 minutes, until it turns a caramel colour.
Remove from the oven and leave to cool.