250 g soft dark brown sugar
250 g shelled Brazil nuts
75 g butter
Clarify the butter by melting it in a small pan and spooning off the clear oil from the milky solids in the base of the pan.
Place the clarified butter into a heavy-based pan with the sugar and heat gently until the sugar melts and starts to bubble. When the sugar looks smooth, stir gently to incorporate the butter, it is ready when the mixture looks like melted milk chocolate.
Put the nuts, a few at a time, into the toffee and coat well. Lift them out and place onto a buttered tray to cool and set. When cold lift them off and store in an airtight container.