Strawberry toffee pops

Push lollipop sticks or skewers, through the green top, three-quarters of the way into the top of each strawberry.

Finely chop nuts; place in a small bowl. Line a work surface with a long sheet of baking paper.

Combine sugar and the water in a small saucepan; stir over low heat until sugar dissolves. Bring to the boil; boil, without stirring, for 15 minutes or until golden caramel in colour. Remove from heat; allow bubbles to subside.

Working quickly, dip strawberries, one at a time, into caramel mixture, allowing excess to drip off, then place on baking paper; stand until set.

Meanwhile, melt chocolate in a small heatproof bowl over a small saucepan of simmering water (don't let the water touch base of bowl).

Dip the caramel-coated strawberries into melted chocolate; allow excess chocolate to drip away, then sprinkle with nuts. Place on baking paper; stand until set.