Toast nuts by placing into a cold oven set to 200°C and cook 10-15 minutes. Remove immediately. Place onto a Silpat mat.
Meanwhile, place sugar into a flat frypan on a low heat. Without stirring, allow sugar to melt. It may take quite a long time. Stir occasionally. When fully melted, pour over nuts on Silpat mat. Allow to set until solid.
Break up into shards and either use as a garnish, or place into TM bowl and mill 6 sec/speed 5 for a coarse texture, or longer for a finer blend.
Store in an airtight jar until ready to use as directed.