Method

Place the milk and sugar in a saucepan over medium heat until the sugar dissolves. Add the white chocolate then remove the pan from the heat and stir until the chocolate has melted. Squeeze the water from the softened gelatine sheets, add them to the pan and stir until dissolved. Lightly spray four 100ml moulds with cooking spray. Strain the panna cotta mixture and pour into the moulds (preferably rectangular). Place in refrigerator until set, for Roughly 4 hours. 

Pre-heat oven to 150C then lightly crush up the nuts. In a small frying pan over medium heat, add the butter. Once melted, add maple syrup and coconut sugar. Pour in nuts and toss to combine. Pour onto flat tray, to create one even layer, then roast in the oven for 6-8 minutes. Remove and let cool, then crunch up into a finer crumb.