Crunch sugared nuts

Crunch Sugared NutsAustralian Women's Weekly


Crunchy sugared nuts


Crunchy sugared nuts

1.Combine sugar and water in a medium heavy-based saucepan. Stir over heat, without boiling, until sugar has dissolved. Boil, uncovered, without stirring, until temperature reaches 116°C on a candy thermometer (or when a teaspoon of syrup dropped into a cup of cold water moulds easily with fingers into a soft ball).
2.Remove from heat, stir in nuts; stir until mixture crystallises. Return pan to heat, stir over low heat for about 15 minutes or until nuts turn golden and caramelise.
3.Add butter, stir until melted.
4.Turn the nuts onto a large tray; cool slightly. Separate nuts while still warm, then cool completely.
5.Pack into airtight containers or jars.

This recipe can be made up to two weeks ahead; store in airtight containers in a cool, dry place, but not in the refrigerator. Not suitable to freeze or microwave.


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