Ingredients:
450g granulated sugar
300ml single cream
115g chopped nuts
225g light brown sugar
1 tsp vanilla extract
1 tbsp glucose syrup
120ml boiling water
Method:
Add half the granulated sugar into a saucepan and, stirring continuously, cook until melted. Immediately add the boiling water, stir for 1 minute then add the cream and glucose syrup. Stir for five minutes longer then add the brown sugar along with the remaining granulated sugar. Bring to a boil and cook until the mixture reaches 120°C as measured by a confectioner's thermometer (the hard ball stage).
Remove from the heat then add the nuts and vanilla extract and beat the mixture briskly until it attains a creamy consistency then pour into a tin lined with waxed paper. Use a spatula or palette knife to spread the mixture evenly then, using a greased knife, mark into squares when still warm. Cut into squares when cold and wrap in waxed paper before storing in an air-tight tin or jar.
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