1.Grease 14cm x 21cm (5½-inch x 8½-inch) loaf pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
2.Stir sugar, cream, glucose, golden syrup and cream of tartar in medium saucepan, over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until mixture reaches 128°C/262°F on a candy thermometer. Add nuts to caramel; do not stir.
3.Pour caramel mixture into pan; sprinkle with salt. Stand at room temperature until set.
4.Use a hot oiled sharp knife to cut caramel into squares.
You can use just one 300ml carton of cream for this recipe. Store caramels between layers of baking paper in an airtight container, in a cool dry place, for up to 1 week. Bring the caramel mixture to the boil, uncovered, without stirring, until it reaches 128°C/262°F on a candy thermometer. Pour the caramel and nut mixture into the greased and baking-paper-lined pan. Stand at room temperature until set. Use a hot, oiled knife to cut the caramel into pieces.