Method
Chop the nuts into not-too-small pieces (the easiest way to do this is to give them a quick pulse in a food processor, but be careful not to overdo it and turn them into dust). Place a large, shallow pan over a medium heat and add the nuts. Cook them for a few minutes, shaking the pan regularly, until they are starting to turn golden and smell nicely toasted, then tip them on to a plate and set aside. To steam the sprouts, put about 5cm of cold water in the bottom of a large pan, bring it up to the boil, then reduce to a high simmer and sit a steam basket or colander in the pan so that it is above (but not touching) the water. Put the sprouts into the basket, then put the lid on the pan so that the sprouts are covered, then steam them for about five minutes until just tender. Alternatively, you can boil the sprouts in a large pan of water for 3-5 minutes, but watch them to make sure they don’t overcook. Drain the sprouts and return them to the pan, then place back on a low-medium heat. Put the butter, sugar, toasted nuts and pinch of salt in with them and stir, cooking gently for a few minutes until the butter and sugar have melted and the sprouts and nuts are slightly caramelised. Serve straight away.