65 ml butter
250 ml brown sugar
250 ml white sugar
30 ml golden syrup
190 ml cream
1 ml salt
5 ml vanilla essence
125 ml chopped pecan nuts or walnuts
Melt the butter, add brown sugar and bring to the boil.
Add white sugar, syrup, cream and salt.
Cook until the mixture reaches the softball stage.
Allow to cool until lukewarm, then add vanilla essence and nuts, and beat with a wooden spoon until thick and glossy.
Pour into a greased tin and leave to set for at least two hours.
Prepared, tried and tested by: Preshana Singh
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