The grapes for these purposes it is better to take dense, pitted. Grapes wash, dry.

Within each grape by sticking a toothpick.

Nuts (I have almonds and pistachios) chopped with a knife or in a blender, not very finely.

In a heavy-bottomed pot, add sugar, pour water. I used Demerara sugar from the Mistral. Put the pan on medium heat, cook the caramel until 121 degrees. If no thermometer, then cook until the sample on a soft ball. Put it beside the stove a bowl of cold water. Drip a little caramel into the water when the caramel you can roll a soft ball it is ready. But will not overdo it, otherwise the caramel will taste bitter.

Dip the grape into the caramel. Don't forget that the caramel is very hot, do everything quickly, but carefully.

And then drop in the nuts, spread the grapes on a plate at a distance from each other. If the caramel has started to harden, heat it up a couple of minutes on low heat.