1.Melt 10g of the butter in large frying pan; cook nuts, stirring, until browned lightly. Remove from pan.
2.Melt remaining butter in same pan; cook sprouts and garlic, stirring, until sprouts are browned lightly. Add cream; bring to the boil. Reduce heat; simmer, uncovered, until sprouts are tender and sauce thickens slightly.
3.Serve sprout mixture sprinkled with nuts.
It is fine to use just one 300ml carton of cream for this recipe.