Cinnamon Posted December 6, 2007 Share Posted December 6, 2007 Makes 500g 2tbsp veggie oil 25g Butter 2tsp Chilli Powder 1 tsp Ground Cumin 1 tsp Salt 500g assorted unsalted nuts (almonds,hazelnuts,pecan halves,cashews,brazils are all good) Preheat oven to 190/375/5 Heat oil & Butter in a large frying pan (ovenproof if possible) Add spices & salt, & then the nuts...turn then over a medium heat until evenly coated. Transfer to a roasting tin if necessary Cook towards the top of the oven for 20 mins,until golden. Stir well & leave to cool When cold stir well again & pack into airtight comtainers. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 6, 2007 Author Share Posted December 6, 2007 A quick update. My MIL loves Maple brazils, but I have not been able to find any this year. However, I have found this recipe in Delias Christmas, & as we are on a nut theme........ BUTTERED TOFFEE BRAZILS 225g shelled Brazils 75g unsalted butter (unclarified weight) clarified 225g soft dark brown sugar 1 pair of scrubbed tweezers Place clarified butter into a heavy based saucepan & add the sugar,& gently heat until the sugar has melted. When it looks smooth stir gently & remove from heat (it should look like melted chocolate) Pop the brazils,a few at a time,into the caramel & turn to coat well.Have an oiled plate ready & use the tweezers to lift each one out & onto the plate. When the toffee has set place in little petit four case & store in an airtight tin. Quote Link to comment Share on other sites More sharing options...
Christian Posted December 6, 2007 Share Posted December 6, 2007 Thanks Cinnamon, have all the ingredients and will be making that later! Quote Link to comment Share on other sites More sharing options...
Christian Posted December 6, 2007 Share Posted December 6, 2007 Nuts are in the oven! Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 6, 2007 Share Posted December 6, 2007 How nice for you Christian! I'll try those Buttered Toffee things but with pecans I think. Do you really only have to heat it until the sugar has melted? no boiling? Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted December 14, 2007 Share Posted December 14, 2007 I also now have my nuts in the oven nicely spiced, my kitchen smells lovely! Also, thicko question that I have always wanted to nkow, how do you clarify butter? It is just melted then reset? Mrs Bertie Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 14, 2007 Share Posted December 14, 2007 Yes Mrs.B, melt the butter gently, leave to settle slightly and pour off the clear fat into another dish, leaving the milk solids behind. Discard the milk solids. Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted December 15, 2007 Share Posted December 15, 2007 What have I done wrong? Honestly, with such a short list of ingredients, my "should look like melted chocolate" looks like sand and an oil puddle. Any ideas where I went wrong, for once I had everything I need, didn't substitue anyting, did everything it said. Honestly, I'm subbish - although I was called a "legen in my own kitchen" at work for the spiced nuts! Mrs B Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted December 15, 2007 Share Posted December 15, 2007 I give up! My "toffee" welds itself to the spoon but won't stick to the nuts! Oh dear, next recipe.....!! Mrs B and I had to re-heat the stuff to get it out of the saucepan! Had to chip it off the spoon, you could have built houses with it, much better than cement! Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 16, 2007 Share Posted December 16, 2007 Oh dear!! - it sounds like you overheated the chocolate......... Quote Link to comment Share on other sites More sharing options...
