The Art of French Pastry

kitchen: two blocks of
butter, sugar, nuts,
toothpicks, and gravity.
The blocks of butter are
stacked on top of each
other like a tower, and the
nuts are stabbed with the
toothpicks and dipped in
hot caramel. We then stick
the toothpicks into the top
of the tower and allow the
caramel to drip from the
nuts in a thin caramel