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–+ servings

Buttered Brazil Nuts

Close shot of candt brazil nuts called Buttered Brazils,, some halved, on a wooden table with pink flowers.
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.
Caro @ Caroline's Easy Baking Lessons
Prep Time 30 minutes
Cooling/setting Time 1 hour
Total Time 1 hour 50 minutes
Serving Size 40 Nuts (approx,)

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 the sugar to dissolve - 7oz, /1 cup)
  • 75 grams Butter, unsalted & cubed (2¾ oz, ⅔ stick of butter)
  • ¼ tsp Cream Of Tartar (or equal amount of lemon juice or white vinegar)
  • 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.
    Rectangular cookie sheet/tray with baking/parchment paper ready to use - 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.
    Cookie sheet/tray with Brazil nuts sprea dout on it - Photo 2.

PREPARE BUTTERSCOTCH COATING

  • Place the sugar, butter, cream of tartar (or lemon juice), 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.
    2 photo collage of butter cubes and suga rin pot and colour after melting - photo 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.
    2 photo collage of cooking caramel/butterscotch for Brazil nuts in a cooking pot - 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
    Clos eshot of a cooking pot with hot foamy caramel and candy thermomet showing temp of 300f/150c - photo 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.
    Close shot of Brazil nuts coated in caramel waiting to set - photo 6.
  • 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.
    Close shot above of Buttered brazil nuts coated in candy caramel already set - photo 7.

Notes

Make It A Handmade Christmas This Year
– Less Expensive & More Personal!
*(£10.99 Friars ready-made Buttered Brazil Nuts (240g).  Homemade £6.23 (buying all ingredients)  £4.93 if using lemon juice/white vinegar instead of Cream Of Tartar.  Just £1.99 if you only buy Brazil nuts. (*as at December 2022).
This is based on 200g Brazil Nuts & other ingredients from Aldi, Asda or Morrisons   Buy nuts in bulk for cheaper & will cost even less to make per batch.)
Screenshot of google prices for buying Buttered brazil Nuts at £10.99 a packet.
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.)
Table with buttered brazil nuts with hard caramel coating and pink flowers and blue napkin and text 'Perfect for gifting'.
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.
No Cream Of Tartar? - Use equal part lemon juice or white vinegar.
For more food gifting ideas, go to my Christmas & New Year recipes
Check out Last Minute Food Gift Ideas
Or go to Valentine's Day Recipes
Nutrition Facts
Buttered Brazil Nuts
Serving Size
 
5 nuts
Amount per Serving
Calories
175
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.