Caramel Sweets with Beechnuts

Toss the beechnuts in a sieve over an open fire until they are roasted, then remove the skins.

Melt butter and sugar in a frying pan and caramelize until brown, about 10 minutes. Check for firmness by tasting a tiny bit of caramel set on a small spoon.

Add the peeled beechnuts to the caramel form and caramelize for another 1-2 min. Transfer the beechnuts to an oiled baking sheet or one that may be lined with parchment paper.

While the caramel is cooling, cut it into small, square pieces.

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