3
Your sugar mixture will start to look like a white syrup, then a clear syrup which will start to bubble vigorously. After some minutes it will start to turn to a light golden colour, swirl gently to ensure it's cooking evenly, and keep a close watch on it.", "When it gets to about the same colour as a new penny, take it off the heat and, keeping your face at a safe distance, add the butter. It will bubble up like crazy, and now you can stir again. Add the remaining sugar, honey, salt and cream and stir to mix together. Return to the heat and here's where your sugar thermometer comes into play - if you can, clip it to the side of the pan. Heat the caramel to 125C (this will give you a chewy caramel, for a sauce just go to 113C and for a hard caramel go up to 130C.", "As soon as you get to temperature, remove from the heat and give it a minute for the bubbles to die down before you add the nuts, thyme leaves and zest.", "Pour into your lightly buttered tin or moulds whilst still hot and then leave until completely cool at which point you can turn the caramel out and cut into pieces if you've made a large block. It's best to wrap each one in a bit of baking parchment or cellophane to stop them sticking together."]
