Pre-heat oven at 325F. Line up a baking tray with parchment paper and put the nuts in. Toast them in the oven for 18-20 minutes.

While this cook, in a pan put the sugar and water and mix until somewhat combined. Put heat to medium and let it do its thing, don’t touch it. It will turn into liquid caramel after about 15-20 minutes. The more you leave it on the darker it will get.

Remove the nuts from the oven, toss them in a fresh dishcloth and rub. This will take the skins off them. Put the nuts in the pan and mix them with the caramel, try to cover all of them with it.

Pour the mixture onto parchment paper and let it cool for 30 minutes.

Break it into a few pieces and put it in a food processor. I recommend you blend for 1 minute and stop for another minute or 2 then repeat. This will ensure you don’t burn your food processor. You should get the paste within about 4 minutes.