Caramel nuts

20 servings Prep: 25 mins, Cooking: 30 mins

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Dairy

By Food24 November 03 2009

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Ingredients (5)

350.00 ml

cream

SYRUP

200.00 g	white sugar
100.00 g	pecan nuts — roughly chopped
100.00 g	brazil nuts — roughly chopped
100.00 g	almonds — chopped

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Method:

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.