* This recipe is the topping for the RAISIN and BOURBON TORTE.

Cook sugar and water until it turns a light caramel. Dip nuts into the caramel to coat them all around. Using a fork, place them on a lightly oiled cookie sheet. Make a cut-out with waxed paper; place on top of cake and sprinkle with powdered sugar. Remove cut-out; arrange the nuts on the cake and place the sprig of mint in the center. Serve the sugared nuts within 2 hours.