Middle Eastern Nut Sweet 2

Ingredients

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

Method

1. Begin by removing the 100 g of butter from the refrigerator and allowing it to come to room temperature. This will make it easier to cream with the sugar later. Also, take the 2 eggs out of the fridge so they can warm up slightly, which helps them incorporate better into the batter.
2. In a medium saucepan over low heat, melt the 100 g of butter gently. Once melted, add 150 g of sugar and stir continuously until the sugar dissolves completely and the mixture becomes smooth. This should form a glossy syrup without any graininess.
3. Remove the saucepan from the heat and allow it to cool slightly. Once the mixture is warm but not hot, whisk in the 2 eggs one at a time. This ensures the eggs do not cook and scramble, but instead blend smoothly into the syrup.
4. Gradually add 100 g of flour to the mixture, stirring gently to combine. The batter should be thick and smooth, with no lumps remaining. This step forms the base of your sweet, ensuring a consistent texture throughout.
5. Fold in 200 g of nuts, ensuring they are evenly distributed throughout the batter. Use a spatula to gently mix, taking care not to deflate the batter. The nuts should be coated well, providing crunch and flavor in every bite.
6. Preheat your oven to 180°C (350°F). Pour the batter into a greased baking dish, spreading it evenly. Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the sweet is fully set.
7. Once baked, remove from the oven and let it cool in the dish for about 10 minutes. This resting time allows the sweet to firm up slightly, making it easier to cut and serve.
8. Finish by slicing the Middle Eastern Nut Sweet into squares or diamonds, and serve warm or at room temperature. The sweet should have a tender crumb with a crunchy nutty texture, perfect for sharing at the table.