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Caramel nuts

Recipe from: 12/1/1999 12:00:00 AM
Ingredients 6
Servings 20
Time 25 minutes plus sett


  • 350
  • 150
  • 200
    white sugar
  • 100
    pecan nuts, roughly chopped
  • 100
    brazil nuts, roughly chopped
  • 100
    almonds, roughly chopped


25‑30 minutes
Heat 150 ml cream with syrup and white sugar, stirring to dissolve sugar. Bring to a gentle boil and boil without stirring until it reaches soft-ball stage. (A little mixture dropped into cold water forms a soft ball.) Add 100 ml cream and stir, boiling for two minutes. Add remaining cream and continue to boil until hard-ball stage. (Mixture dropped into cold water forms a hard ball.) Stir in chopped nuts and pour into a greased 12 x 18 cm baking tray. Allow to set, then cut into squares. Pack into an airtight container and store for a week or two if you'd prefer the caramels to harden.

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