Crisp

Heat the sugar in a non-stick pan over medium heat and stir until it dissolves and the syrup turns golden brown

This takes about 12 minutes

Remove from heat

Quickly add the nuts and pour into a well-greased baking dish of approximately 32 x 22 cm

Let cool and set completely

Unmold onto a flat surface or wire rack and, using a hammer, break into pieces

Use half for the cream topping and half for garnishing the pavé

(Any leftover can be stored in an airtight container at room temperature for up to 2 months

Use for garnishing ice cream.) This makes about 1 1/2 cups.