Grill the nuts at 140˚C for 8 minutes.

Cook the sugar with water at 116˚C.

Add the warm nuts to the sugar and stir until the sugar crystallizes. Continue heating until the sugar caramelizes.

Add butter and salt and stir well.

Then, let cool down by scattering onto baking paper. Immediately detach the nuts to prevent the formation of a thick slice of caramel on the nuts.