Buttered Brazils

A toasty nut surrounded in a crisp, buttery caramel. Add a sprinkle of flaked salt as soon as you have coated in the caramel, if you like.

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Ingredients

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Scatter the nuts on to a small baking tray and toast in the oven for 10min, or until lightly golden. Set aside. Line a large baking sheet with baking parchment.
2. Step 2Meanwhile make the caramel. In a small-medium, high-sided, heavy-based pan gently heat the sugar, butter, cream of tartar and 75ml water over low heat, stirring until the sugar dissolves.
3. Step 3Turn up the heat and bubble, swirling the pan occasionally rather than stirring, until the temperature of the mixture reaches 149°C on a sugar thermometer. Remove from the heat.
4. Step 4Working quickly, but carefully, add a handful of the toasted brazil and swirl to cover in the caramel. Lift out using forks, allowing excess to drip down. Place on the lined sheet. Repeat with remaining brazils, rewarming the caramel briefly on the hob if it gets too thick. Allow to set before serving.