Buttered Brazil Nuts


BUTTERED BRAZIL NUTS

A Great Gifting Treat

By Mrs D


What are Buttered Brazils?

Buttered Brazils are whole Brazil nuts encased in smooth butterscotch caramel. A firm favourite that is made to an original recipe in Scotland, they are ideal as a gift at any time of the year and easy to make too.

They can also be known as Butterscotch Brazil Nuts.


Holiday Baking & Gifting

Looking for easy but crowd pleasing recipes for food gifts this holiday season? Look no further. Make homemade sweets this year. Lots of recipes on the site already, and latest is this easy recipe from Mrs D!


As always, with any hot materials, care should be taken as the sugar will be extremely hot.

Below are just some examples of the sweet & savoury bakes you could make this holiday season. More Christmas & New Year Recipes. Or even go to Valentine’s Day recipes.


How To Make These Buttered Nuts

The Brazil nuts are roasted, before you make a butterscotch, similar to caramel sauce making (like I showed in my Caramel Tutorial), but with slightly different ingredient quantities. Once it caramelizes you coat the Brazil nuts and leave to set. And that’s it! Super simple, but super hot.


BUTTERED BRAZIL NUTS

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Recipe Card – Buttered Brazil Nuts


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Buttered Brazil Nuts

Buttered Brazils are whole Brazil nuts encased in smooth butterscotch. A firm favourite that is made to an original recipe in Scotland. They are ideal as a gift at any time of the year and easy to make.
Course Dessert, Snack
Cuisine British
Keyword Brazil Nuts, Butterscotch, butterscotch brazil nuts, Candy, Caramel, Food Gifting, Nuts, Sweets
Prep Time 30 minutes
Cooling/setting Time 1 hour
Total Time 1 hour 50 minutes
Servings 40 Nuts (approx,)
Author Mrs D
SAVE RECIPE Share on Facebook

Equipment

  • Scales or measuring cups
  • Measuring Spoons
  • Sugar Thermometer
  • Baking Tray/sheet, lined with baking/parchment paper ( I used a 39x35cm – 15⅓” x 13¾")
  • Heavy-bottomed, deep pan – not non-stick
  • Metal Spoon
  • Metal Fork
  • Pastry Brush

Ingredients

  • 200 grams Castor Sugar (or Granulated, just note it will take longer for te sugar to dissolve – 7oz, /1 cup)
  • 75 grams Butter, unsalted & cubed (2¾ oz, ⅔ stick of butter)
  • ¼ tsp Cream Of Tartar
  • 80 ml Water (2½ fl oz /⅓ cup)
  • 200 grams Brazil Nuts, whole & shelled (7oz, 1 ¼ cup, approx.)

Instructions

ROAST BRAZIL NUTS

  • Preheat the oven to 200°C/Fan Oven 180°C/400°F/Gas 6. Lightly oil a large baking tray/sheet and line with baking/parchment paper. (Only need to grease the paper in place if your baking tray doesn't a lip, as everything can slip off on to the floor). See Photo 1.
  • Scatter the Brazil nuts over the prepared baking tray/sheet, in a single layer and place in the oven for about 10 minutes.  Remove from the oven when they are slightly roasted and a light golden-brown. Set aside to cool. See Photo 2.

PREPARE BUTTERSCOTCH COATING

  • Place the sugar, butter, cream of tartar and water in a deep, heavy-bottomed pan over a low heat (not non-stick).  Now stir until the sugar has dissolved.  Dip a metal spoon into the mixture to check the sugar is completely dissolved. If you can see any sugar crystals on the spoon it needs a few more minutes. Note if using granulated rather than castor sugar, it will take a little longer for the sugar to dissolve.   See Photos 3.
  • Now bring the mixture up to a boil, without stirring. Now this is important – DO NOT STIR.  If you do it will crystallise and you will have to start again.   Swirl the pan occasionally. If you see a few crystals up the sides of the pan while it is reaching temperature, you can carefully, with a pastry brush, push them back into the syrup with some water. See Photo 4.
  • Using the thermometer, let it bubble away until the thermometer reaches 149°C/300°F.  Boiling sugar is extremely hot so be very careful you don’t burn yourself. See Photos 5

COAT THE NUTS

  • Remove the pan from the heat . Working quickly using a fork and a spoon, carefully dip each Brazil nut into the hot toffee. Alternatively, add a handful of Brazil nuts at a time and stir to coat before removing them individually. Take care when handling the toffee as it will be very hot. If the toffee starts to harden in the pan, briefly return it to the heat to soften a little.
  • Place the toffee-coated Brazil nuts on the papered baking tray/sheet and leave to cool for an hour. See Photo 6.
  • Once cooled store in an airtight container at room temperature for up to 1 week if you are lucky for them to last that long. See Photo 7.

Notes

Many people are scared at making caramel but as long as you follow the recipe you will be fine.  For more on making caramel & hints  and tips, see Caro’s article & recipe for Salted Caramel Sauce.
1 Serving is 5 Brazil Nuts (approx.)
1 Serving is 175 Calories (approx.)
 
Be very careful when working with very hot sugar. 
If using Granulated rather than Castor sugar, note it will take a little longer for the sugar to dissolve.
For more food gifting ideas, go to my Christmas & New Year recipes
Or go to Valentine’s Day Recipes
 
Print Recipe

Please see the sharing options or even printing, at the right/bottom of your screen (bottom of your screen for mobiles, and down the right-hand side on computers). You can even pin this to your own Pinterest page. Alternatively, you can print the recipe with/without the photos, via the Recipe card above.. You could also leave some feedback if you like.


DIFFICULTY LEVEL: Easy, beginner

Rating: 2 out of 5.


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Happy Baking & Making

Happy Tummies & Memories!

Caro xx


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