Roast the nuts in a pan without fat at medium heat while turning and remove. Finely chop the sweets. Heat the cream in a saucepan, melt the sweets in it while stirring, bring to the boil and simmer at low to medium heat for 3-4 minutes, stirring several times.
Line a baking tray or tray with baking paper and place about 25 small heaps of nuts on top. Spread the caramel evenly with a spoon and let it dry for about 1 hour.
Coarsely chop the chocolate coating and melt in a hot water bath. Take out and let it cool down a little, the couverture should get a little tighter. Then spread it on the caramel-nut-bunch. Leave to dry.