Brazil nut

Brazil nut

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From
Encyclopedia of Food and Cookery

Hard-shelled, angular seed of the fruit of a large tree native to Brazil. They are particularly rich in oil. Brazil nuts may be chopped or thinly shaved and used in place of almonds with fish or vegetables. They are also very good in fruit cakes, biscuits and sweets.

To shave Brazil nuts: Cover the shelled nuts with cold water, bring slowly to the boil and simmer for 5 minutes. Drain and slice thinly lengthways with a sharp knife or shave off layers with a vegetable peeler. The slices may be toasted in a preheated moderate oven for about 12 minutes until pale brown.

Butterscotch Brazils: Make butterscotch toffee. Have ready about 310 g shelled Brazil nuts, a large, greased darning needle, a buttered knife and a buttered baking tray or marble slab. Impale each nut on the needle, dip into hot toffee, let drip a moment and push off with the knife onto the tray. When cool, store in airtight jars.

Ingredients

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