Pour the sugar sugar into a large pan and place over a low heat.
When the sugar has liquified and turned a light caramel colour, add the Brazil nuts and stir to coat.
Pour onto a wooden board and quickly separate out the Brazils so they don't stick together. Leave for a few minutes to set.
Melt the chocolate slowly in a bowl set over a pan of not quite simmering water, stirring once the chocolate has nearly melted.
Dip the caramel coated Brazil nuts into the chocolate and place on some greaseproof paper to set.
Place in pretty boxes or tie up in cellophane bags with a ribbon.
For a salted caramel version, add a pinch of salt to the sugar as it caramelises.Swap milk chocolate for dark, if you prefer, or use a mixture of both.If you want the chocolate Brazils to last a few weeks, you'll need to temper the chocolate. Otherwise, they should be good for a few days.