Ingredients:
1/2 Cup(s) Whole Brazil nuts
1/3 Cup(s) Water
1 Cup(s) Brown sugar
1 1/2 Teaspoon(s) Light corn syrup
1 1/4 Teaspoon(s) Cream of tartar
1/4 Cup(s) Butter, chopped |
Directions: 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.
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