Caribbean Nut Sweet 2

Ingredients

• 200 gnuts — chopped
• 150 gsugar
• 100 gbutter
• 2eggs
• 100 gflour

Method

1. Begin by taking 2 eggs and 100 g of butter out of the refrigerator. Allow them to come to room temperature. This ensures that the eggs mix smoothly and the butter incorporates evenly into the batter, resulting in a uniform texture.
2. In a medium saucepan, melt 100 g of butter over low heat until it is fully liquid but not browned. Add 150 g of sugar to the melted butter, stirring continuously with a wooden spoon until the sugar dissolves completely, forming a smooth syrup. The mixture should be glossy and slightly thickened.
3. Remove the saucepan from heat and let it cool slightly. Once the syrup is warm but not hot, whisk in the 2 room-temperature eggs one at a time, ensuring each egg is fully incorporated before adding the next. This prevents the eggs from cooking prematurely and ensures a smooth custard-like consistency.
4. In a large mixing bowl, combine 200 g of nuts and 100 g of flour. Gradually pour the butter-sugar-egg mixture into the dry ingredients, stirring gently with a spatula until all components are well combined. The batter should be thick and slightly sticky, with the nuts evenly distributed throughout.
5. Preheat your oven to 180°C (350°F). Grease a baking dish generously with butter, then pour the batter into the dish, spreading it evenly with the spatula. Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, indicating the dish is fully set.
6. Once baked, remove the dish from the oven and let it cool slightly on a wire rack. This allows the Caribbean Nut Sweet 2 to firm up further and makes it easier to cut. Serve warm, allowing the flavors to meld together, and enjoy the rich, nutty sweetness with family and friends.