Beazil-nut Taffy
Ingredients
Directions
Prepare the Brazil nuts as you would for walnut or hickory-nut taffy.
Once cooked, remove from heat and stir in 1 teaspoon of baking soda.
Pour the mixture onto a surface and mark into sticks.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Brazil nuts
- Add rich nutty flavour and fat to the taffy.
- Baking soda
- Reacts with the hot sugar mixture to release gas, making the taffy lighter and less dense.
The step that matters
Stirring in the baking soda after cooking. Baking soda reacts vigorously with hot sugar syrup and foams up. Removing the pan from heat first and stirring it in promptly keeps the reaction even and the texture light.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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