500ml (2 cups) Illovo White Sugar
125ml (½ cup) water
30ml (2 Tablespoons) Illovo Golden Syrup
185ml (¾ cup) Illovo White Sugar
125g unsalted butter
15ml (1 Tablespoon) white vinegar
500ml (2 cups) whole Brazil nuts
Line two biscuit trays with baking paper. Combine sugar, water, syrup, butter and vinegar in a medium, heavy-based pan. Stir over medium heat, without boiling until butter has melted and sugar has dissolved. Brush sugar crystals from the sides of the pan with a wet pastry brush. Bring to the boil, reduce heat slightly, then boil without stirring for about 20 minutes (or until a teaspoon of the mixture dropped into cold water reaches soft crack stage – 138ºC). Remove from heat immediately. Using a wooden spoon, dip each whole nut into the butterscotch mixture. Place onto prepared trays to set, Store between sheets of greaseproof paper in an airtight container at room temperature for up to 7 days. Makes about 24.
Other varieties of nuts can be used instead of Brazil nuts.