Prep Ahead: Preheat the oven to 160°C (320°F). If using raw nuts, toast them in a dry pan over low heat for 2-3 minutes until fragrant and lightly golden (skip if nuts are pre-roasted). Let cool completely. Arrange the rice paper boats on a baking tray lined with parchment paper—don’t overcrowd.

Make the Caramel Sauce: Heat a small, dry, oil-free saucepan over low heat for 1 minute. Add the butter, granulated sugar, corn syrup, and light cream. Stir constantly over low heat until the butter and sugar fully melt. Turn up to medium heat and simmer for 2-3 minutes, stirring often, until the mixture bubbles densely and turns a pale amber color. Immediately stir in the salt, then remove from heat.

Coat the Nuts: Quickly add the cooled mixed nuts to the caramel sauce. Use a silicone spatula to toss vigorously—ensure every nut is evenly coated (work fast, as the caramel sets quickly).

Fill the Boats: Spoon the caramel-nut mixture into each rice paper boat, pressing gently to flatten. Fill to 80% full (leave a little space to prevent overflow during baking)—don’t pack too tightly, or the texture will be hard.

Bake to Perfection: Place the tray in the preheated oven’s middle rack. Bake for 20 minutes, keeping a close eye—you want the boat edges to turn deep golden and the caramel to glisten. Avoid overbaking, as the nuts can burn easily.

Cool & Seal: Let the rice paper boats cool completely on the tray—they’ll crisp up as they cool. Once cool, seal them individually with a heat sealer or store in an airtight container/bag. Keep in a cool, dry place for up to 1-2 weeks.