Recipe - Buttered Brazil Nuts

One half To Three fourths cup whole Brazil nuts
1/3 cup Water
1 cup Brown sugar
1 One half teaspoon Light corn syrup
1 One fourth teaspoon Cream of tartar
One fourth cup Butter, chopped

Preheat oven to 225 F (110 C). On an oiled cookie sheet spread nuts in a
single layer. Warm in the oven for 510 minutes while preparing the toffee
mixture.

In a heavybottomed saucepan, combine water and sugar. Cook over low heat
until sugar is dissolved. Bring liquid to boil, add syrup, cream of tartar
and butter, simmer until 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 cool and harden. If toffee is setting
too quickly in the pan, place it in a bowl of hot water. Store in a cool,
dark place.

Makes about One half lb.

Source: Gifts From The Pantry By Annette Grimsdale

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini