1.Grease two 12-hole (1-tablespoon/20ml) mini muffin pans.
2.Combine sugar, butter, syrups, condensed milk and cream in medium heavy-based saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil, stirring, about 8 minutes or until mixture is caramel in colour. Stir in rind. Remove pan from heat; allow bubbles to subside.
3.Divide mixture between pan holes; sprinkle with nuts. Stand 20 minutes before removing from pan with greased palette knife.
These caramels are easy to make for a school fête and gorgeous to serve with after-dinner coffee.Note