Heat together raw organic caster sugar, double cream and some organic honey in a large saucepan until all the sugar grains have dissolved. Then, turn up the heat to get a good rolling boil for about 15 minutes: the mixture will turn a lovely pale golden colour.
Stir in some roughly chopped good-quality white chocolate chunks, toasted almonds and chewy chopped dried apricot pieces. Stir until the mixture becomes a thick paste.
Spoon the mixture onto a parchment-lined tin and smooth over with a palette knife. Once it’s cooled, put the tin in the fridge to set, then remove and cut it into bite-sized pieces.
Place a handful in a clear acetate bag, and tie with ribbon!