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Add a photoServings: 12
Ingredients
- 1/2 x To 3/4 c. whole Brazil nuts
- 1/3 c. Water
- 1 c. Brown sugar
- 1 1/2 tsp Light corn syrup
- 1 1/4 tsp Cream of tartar
- 1/4 c. Butter, minced
Directions
- Preheat oven to 225 F (110 C). On an oiled cookie sheet spread nuts in a single layer. Hot in the oven for 5-10 min while preparing the toffee mix.
- In a heavy-bottomed saucepan, combine water and sugar. Cook over low heat till sugar is dissolved. Bring liquid to boil, add in syrup, cream of tartar and butter, simmer till 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 cold and harden. If toffee is setting too quickly in the pan, place it in a bowl of warm water. Store in a cold, dark place.
- Makes about 1/2 pound
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 12 servings | |
| Calories 107 | |
| Calories from Fat 34 | 32% |
| Total Fat 3.84g | 5% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 33mg | 1% |
| Potassium 77mg | 2% |
| Total Carbs 18.86g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 18.03g | 12% |
| Protein 0.06g | 0% |
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