Line a large baking tray with baking parchment. Tip the sugar into a medium frying pan and heat, tilting the pan slowly without stirring, over a medium heat until caramelised, around 4-5 mins. It should be a deep caramel colour.

Scatter the nuts into the sugar, stir quickly, then tip out onto the lined tray. You will need to work quickly as it sets very fast. Scatter over the cranberries and some sea salt, if you like. Will keep in an airtight container for two weeks.