1. Place the nuts in small portions (about 22-24) on a baking sheet or wooden board lined with baking parchment. Set aside.

2. Melt the caramels in a heatproof bowl in the microwave or over a pot with simmering water. Use two teaspoons to drop a small amount of melted caramel on each pile of nuts – try to get all the nuts to stick together. Place in the fridge for about 10-15 minutes so the caramel can harden and keep the clusters together.

3. Chop the chocolate coarsely and melt it as well in the microwave or over a pot with simmering water. Dip the caramel-nut clusters into the chocolate so they are covered completely, remove excessive chocolate, sprinkle with some sea salt flakes and place on the baking sheet/board with baking parchment and let dry completely.