What to do on a day of deadly boredom practically at dawn? Nothing better than a delicious sweet treat: Pará Nut Pebble.
Nothing like playing with sugar and butter to make brittle! Pushing the envelope a lot, our kid’s foot would do the times brittle. However, the foreign version is much more interesting.
Just like here, one of the most common types abroad is made with peanuts. However, it is possible to make it with any type of nut (ok, I know oily fruits): macadamia, hazelnuts, walnuts… As I had some Brazil nuts floating around in the kitchen, why not?
In itself, it’s already very good. Sweet and crunchy, different textures that make it much more interesting. Taking advantage of the opportunity, I decided to test for fever. salted caramel (salted caramel). Look, it doesn’t match! But it must be well measured and preferably flaked salt, refined salt would make it too salty.
Pará Nut Pebble
Makes: 400 g
- 400 g crystal Sugar
- 115 g butter without salt
- 100 g liquid glucose (clear or light corn syrup)
- 125 mL water
- 1/2 teaspoon sodium bicarbonate
- 250 g Brazil nut (coarsely chopped)
- Flaked salt (Maldon, Cornwall, Fleur de Sal)
1 cup: 250mL | 1 tablespoon: 15mL.
- Prepare a baking tray by greasing the entire surface with oil; you can also use greased baking paper or a silicone mat.
- In a large, tall pan over medium-high heat, add sugar, water, butter, and clear liquid glucose. Stir for the first few minutes to moisten the sugar well. Then, let it cook until it turns amber in color and the filling is “caramel/burnt”, it takes about 10-12 minutes. The point in question would be hard-candy (sugar temperature reaches 150ºC).
- I suggest using a large, tall pan as the sugar mixture foams considerably. If it is small, it could fall onto the stove and make a mess. And we don’t want to waste the caramel, right?
- Immediately turn off the heat, add the baking soda and stir. Then, add the chopped Brazil nuts and stir to cover all the pieces evenly.
- Pour the mixture into the previously prepared pan and spread to form an even layer. You have to be quick, the dough hardens easily. So, sprinkle the flaky salt now so that it sticks to the caramel. If you want uniform pieces, this is when you should mark or cut the caramel.
- Flaked salt: I’m not so sure if there are national brands. The ideal would be fleur de sel, but as they cannot be sold, the most practical replacement would be coarse broken salt. I used one from Cornwall.
- Caramel color: Looking at the references for the recipe you will notice that the American versions were darker. It could be because of the clear liquid glucose I used instead of the clear corn syrup.
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