Buttered brazil nuts
A recipe from the Good Food collection.
Ingredients
440g (2 cups) sugar
2 tbsp liquid glucose
125g (½ cup) butter, chopped
1 tbsp white vinegar
125ml (½ cup) water
310g (2 cups) whole Brazil nuts
Method
Step 1
Line two 33cm × 28cm baking trays with baking paper.
Step 2
Combine the sugar, glucose, butter, vinegar and water in a medium heavy-based saucepan. Stir over medium heat without boiling, brushing the sugar crystals from the side of the pan with a wet pastry brush, until the butter has melted and the sugar has completely dissolved.
Step 3
Bring to the boil, then reduce the heat slightly and boil, without stirring, for 25 minutes, or until a teaspoon of the mixture dropped into cold water reaches soft-crack stage (forming little sticky threads) or, if using a sugar thermometer, it must reach 138C. Remove from the heat immediately.
Step 4
Working quickly, place one nut at a time on a wooden spoon and dip into the caramel mixture. Transfer to a prepared tray to set. Put sheets of baking paper between layers of the nuts and store in an airtight container at room temperature for up to one week.
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