BUTTERED BRAZIL NUTS

Prep time is about 10 mins and cooking about 30 mins. Makes about 24

• 2 cups of sugar
• ½ cup water
• 2 Tbsp liquid glucose
• 125 gm unsalted butter
• 1 Tbsp white vinegar
• 2 cups (about 250gm) of whole brazil nuts

Line  2 32 x 28 cm flat oven trays with aluminium foil and then brush with melted butter or oil.

Combine sugar, water, liquid, glucose, butter and vinegar in a medium heavy-based saucepan and then stir over a medium heat without boiling until the butter has melted and the sugar has completely dissolved

Brush sugar crystals from the side of the pan with a wet pastry brush and bring to the boil, reduce the heat slightly then boil until a teaspoon of the mixture dropped into cold water reaches the soft crack stage.  If using a sugar thermometer it must reach 138C.

Remove from the heat immediately

Using a wooden spoon dip the whole nuts into the butterscotch mixture and place onto the prepared trays to set

These can be stored between sheets of waxed paper in an airtight container at room temp for up to 7 days.

While this is traditionally a brazil nut recipe, you can replace them with different nuts or a mixture of nuts.

A warning for this recipe and any that may require making a toffee mixture: be very careful, as splashing of the hot toffee may result in burns

It is not a good idea to have children in the kitchen when making recipes with high temperatures