BUTTERED BRAZIL NUT

This is delish!

Ingredients

500ml (2 cups) white sugar

125ml (1/2 cup) water

30ml ( 2 tablespoons) golden syrup

125g unsalted butter

15ml (1 tablespoon) white vinegar

2 cups Brazil nuts

Method

Line two biscuit trays with greaseproof or baking paper

Combine sugar, water, syrup, butter and vinegar in a medium, heavy-based pan. Stir over medium heat, without boiling until butter has melted and sugar has dissolved. Brush sugar crystals from the side of the pan with a wet pastry brush. Bring to boil, reduce heat slightly, then boil without stirring for about 20 minutes (or until a teaspoon of the mixture dropped into cold water reaches soft crack stage) . Remove from heat immediately.

Using a wooden spoon , dip each nut into the butterscotch mixture. Place onto prepared trays to set . Store in airtight container between sheets of greaseproof paper for up to 7 days.

Other varieties of nuts can be used.

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