In a heavy bottom saucepan dissolve the sugar in
the water, stirring over medium heat. Once
dissolved, add the corn syrup and increase the heat
slightly to bring the mixture to the boil. Do not stir
again or the syrup will crystallise. To remove any
crystals, periodically wash the sides of the pan with
a brush dipped in cold water.
Cook until the mixture reaches the hard-ball stage,
120c on a sugar thermometer. Add the nuts and
salt. Swirl the mixture by rotating the pan to coat
Continue cooking until the mixture reaches a hard
crack, 145c on a sugar thermometer, then stir in the
butter add bicarbonate of soda. Immediately pour
on to a well buttered baking tray, spreading out
rapidly with a metal spatula. Keep working the
mixture until it turns translucent, then butter your
hands and carefully (it is still very hot!) pull the
mixture into one thin, flat piece. When cool, bread
into eating size pieces. Store in air tight container.
If using roasted nuts, add them at the hardcrack
stage, not hard-ball.
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Makes about 11⁄2kg
Costs per portion:
Sat 04 Oct 2008 22:17:11 EDT
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