500ml (2 cups) White Sugar 125ml (½ cup) water 30ml (2 Tablespoons) Golden Syrup 185ml (¾ cup) White Sugar 125g unsalted butter 15ml (1 Tablespoon) white vinegar 500ml (2 cups) whole Brazil nuts
1. Line two biscuit trays with baking paper. 2. 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 sides of the pan with a wet pastry brush. Bring to the 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 - 138ºC). Remove from heat immediately. 3. Using a wooden spoon, dip each whole nut into the butterscotch mixture. Place onto prepared trays to set, Store between sheets of greaseproof paper in an airtight container at room temperature for up to 7 days. Makes about 24.
INFO & TIPS
Other varieties of nuts can be used instead of Brazil nuts.