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Toffeed Nuts

Chef: Rowie Dillon Serves: 6 - 8 Time: 40 mins


  • 575g (2 ½ cups) caster sugar

  • 125ml (½ cup) water

  • 50g butter

  • 775g (5 ½ cups) mixed unsalted nuts, such as macadamias, walnuts, pistachios and almonds


  • 1.

    Combine the sugar and water in a large saucepan over medium heat and stir until the sugar dissolves.

  • 2.

    Bring to the boil, reduce the heat to low and simmer for 20–25 minutes until golden.

  • 3.

    Meanwhile, line a large baking tray with baking paper. Put the nuts on the tray and cover with another layer of baking paper. Crush the nuts with a rolling pin and set aside.

  • 4.

    Remove the sugar and water from the heat.

  • 5.

    Carefully add the butter and crushed nuts and quickly pour onto the baking paper-lined tray.

  • 6.

    Spread the mixture evenly across the tray and set aside to cool.

  • 7.

    Break into pieces and serve.

  • 8.

    Store in the pantry in an airtight container for up to 10 days.

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