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Buttered rum brazil nuts

Buttered rum brazil nits

Serving size: Serves 10 or more
Cuisine type: South American
Cooking time: Less than 60 minutes
Course: Finger food, Snacks
Favourite flavours: Easy recipes

Buttered rum brazil nits
INGREDIENTS

1½ cups (330g) caster sugar
½ cup (125ml) water
2 teaspoons glucose syrup
15g butter
1 tablespoon rum
¾ cup (120g) brazil nuts
METHOD

Combine sugar, water and glucose in large heavy-based saucepan; stir over heat, without boiling, until sugar is dissolved. Bring to a boil; boil for about 20 minutes or until a caramel colour (or when a teaspoon of hot toffee will set and crack when dropped into a cup of cold water).

Meanwhile, line oven trays with baking paper.

Remove pan from heat, allow bubbles to subside; add butter and rum, stir gently. Add nuts; tilt pan until nuts are well coated in toffee mixture.

Working quickly, using greased tongs or two forks, lift nuts, one at a time, out of toffee; place on tray, set at room temperature.

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