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Place the nuts on a greased tin or tray, about 2 inches apart. Heat the remaining ingredients in a pan over a low heat until the sugar has dissolved and the butter has melted.
Boil for 10-20 minutes until a little of the mixture when dropped into cold water separates into hard “threads” (or to 140 degrees C/240 degrees F on a sugar thermometer).
Spoon a teaspoon of the toffee over each Brazil nut and leave to set. |
