Ingredients

Steps

• Preheat the oven to 180°C.
• Oil a baking tray and line it with parchment paper.
• Roast Brazil nuts on the tray for 10 minutes until golden brown.
• Dissolve sugar, butter, cream of tartar, and 50ml water in a pan over low heat.
• Boil the mixture without stirring until it reaches 130°C.
• Remove from heat and let sit for one minute.
• Coat each roasted nut in the hot toffee using a fork.
• Place coated nuts on the cooling tray and drizzle with remaining toffee.
• Leave the nuts to cool and set for one hour.