Buttered Brazil Nuts 3/4 c Brazil nuts
1/3 c Water
1 c Brown sugar
1 1/2 t Light corn syrup
1 1/4 t Cream of tartar
1/4 c Butter
Preheat oven to 225 F (110 C). On an oiled cookie sheet spread nuts
in a single layer. Warm in the oven for 5-10 minutes while preparing
the toffee mixture. In a heavy-bottomed saucepan, combine water and
sugar. Cook over low heat until sugar is dissolved. Bring liquid to
boil, add syrup, cream of tartar and butter, simmer until butter has
melted. Bring to a boil and boil to soft crack stage, 270 F (140 C)
on candy thermometer. Remove saucepan from heat. Remove nuts from
oven. With a spoon, drizzle a little toffee over each nut. Leave to
cool and harden. If toffee is setting too quickly in the pan, place
it in a bowl of hot water. Store in a cool, dark place. Makes about
1/2 lb.
Buttered Brazil Nuts printer friendly version located here.
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