Colombian Nut Sweet 2

Ingredients

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

Method

1. Begin by taking 100 g of butter out of the refrigerator and let it sit at room temperature until it softens. This will make it easier to cream with the sugar later. Also, bring 2 eggs to room temperature by placing them in a bowl of warm water for about 5 minutes. This helps them incorporate more smoothly into the batter.
2. In a medium saucepan, melt the softened butter over low heat. Once melted, add 150 g of sugar and stir continuously with a wooden spoon until the sugar dissolves completely and the mixture becomes smooth and glossy. This is your sugar syrup base, and it should have a uniform texture without any graininess.
3. Remove the saucepan from the heat and allow the mixture to cool slightly. Once it is warm to the touch, but not hot, whisk in the 2 room-temperature eggs, one at a time. Ensure each egg is fully incorporated before adding the next. This gradual addition helps prevent the eggs from cooking in the warm syrup.
4. Sift 100 g of flour into the saucepan, stirring gently to combine. The batter should be smooth and free of lumps. If necessary, use a spatula to scrape down the sides of the pan to ensure all ingredients are well mixed. The batter should have a thick, pourable consistency.
5. Preheat your oven to 180°C (350°F). Line a baking dish with parchment paper and pour the batter into the prepared dish. Spread it evenly with a spatula, ensuring the surface is smooth. The batter should fill the dish to about halfway, allowing room for the nuts.
6. Evenly distribute 200 g of nuts over the surface of the batter. Gently press them down with your fingers or the back of a spoon so they adhere to the batter. This ensures that the nuts are well integrated into the sweet and will toast nicely during baking.
7. Place the baking dish in the preheated oven and bake until the top is golden brown and the edges pull away slightly from the sides of the dish. This should take about 25-30 minutes, but rely on the visual cues rather than time. The sweet should feel firm to the touch and a toothpick inserted into the center should come out clean.
8. Allow the Colombian Nut Sweet 2 to cool in the baking dish for about 10 minutes. This resting time helps the sweet set and makes it easier to cut. Once cooled, slice into squares or desired shapes and serve at room temperature, allowing the flavors to fully develop.