Buttered rum brazil nuts

  • 20 mins cooking
  • Makes 40 Item
  • Print


Buttered rum brazil nuts
  • 1 1/2 cup (330g) caster (superfine) sugar
  • 1/2 cup (125ml) water
  • 2 teaspoon glucose syrup
  • 15 gram (½ ounce) butter
  • 1 tablespoon rum
  • 3/4 cup (120g) brazil nuts


Buttered rum brazil nuts
  • 1
    Combine sugar, the water and glucose in large heavy-based saucepan; stir over heat, without boiling, until sugar is dissolved. Bring to the boil; boil about 20 minutes or until a teaspoon of hot toffee will set and crack when dropped into a cup of cold water.
  • 2
    Meanwhile, line oven trays with baking paper.
  • 3
    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.
  • 4
    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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