Line a flat baking tray with parchment paper, set aside.
Prepare and fill a small bowl with warm water and get a pastry brush ready, set these aside.
In a small pot over low heat, combine sugar and water. Heat through until sugar has completely dissolved, swishing around the pot to help mix it through.
Once sugar has completely dissolved, increase heat to high and bring to a boil. Take the pastry brush and water and gently brush down the sides of the saucepan to dissolve any sugar crystals around the sides of the pot, whilst the mixture is boiling.
Boil mixture for 3-5 minutes or until you begin to notice it turn golden in colour. Once it has turned a light golden, remove from heat and continue to move the pot around to disperse the heat, not using any mixing utensils to do so.
The residual heat in the pan will continue to cook the toffee once removed from the heat. It will begin to turn even darker, when it has turned a shade darker, carefully and slowly pour toffee onto lined tray. Move tray around to spread out the toffee slightly. NOTE: this makes a small amount of toffee so you don’t have to create a large slab of toffee.
Set tray aside at room temperature until toffee hardens. Or refrigerate to fasten up the process.
Once completely hard and set, take a wooden spoon and whack the toffee, it should crack. Fill a small zip-lock bag with the toffee shards and whack it some more with the wooden spoon until you achieve small toffee crumbs, perfect for decoration! Set aside.