The Art of French Pastry

time will be hot enough to
roast the nuts. It’s a
balancing act: if the heat
is too low the nuts will not
be roasted, but if it’s too
high the heat will burn the
sugar before the heat of
the caramel has a chance
to roast the nuts. If at any
point during the process
the mixture begins to
smoke, this means that
your sugar is starting to