This recipe made 21 large pieces of candy. If you make smaller mounds of caramel and nuts you will get more finished candies. You may need more chocolate to coat the larger amount of candy.
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Chill in the fridge for 15 minutes, or until set. Meanwhile, make the caramel by gently melting together the sugar and butter in a saucepan over a low heat. Stir in the cream and cook for 2 minutes.