1.   Coat the remaining nuts in the same manner.

2.   Mix remaining nuts with flour, baking powder and salt and set aside.

3.   Remove top board and paper, and quickly spread candy with remaining chocolate and scatter on remaining nuts.

4.   Scatter half of remaining nuts over chocolate.

5.   Spread chocolate over cooled toffee and sprinkle with remaining nuts.

6.   Sprinkle with remaining nuts and tomato mixture.

7.   Sprinkle remaining nuts over the top.

8.   Transfer to a serving dish and garnish with the remaining nuts.

9.   Work in remaining whole nuts and a little more than half the mint leaves, until mixture looks like very coarse meal.