Peruvian Nut Sweet 2

Ingredients

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

Method

1. Start by taking the butter (100 g) and eggs (2) out of the refrigerator to bring them to room temperature. This will ensure that the butter mixes smoothly and the eggs incorporate well into the batter, leading to a more consistent texture in the final product.
2. In a medium saucepan, melt the butter over low heat until it becomes liquid but not browned. Add the sugar (150 g) and stir continuously with a wooden spoon until the sugar dissolves completely and the mixture turns into a smooth syrup. This step is crucial to prevent the sugar from crystallizing, which would affect the texture of the sweet.
3. Remove the saucepan from the heat and let it cool slightly. Once cooled, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This gradual addition helps prevent the eggs from cooking in the warm syrup, ensuring a smooth custard-like consistency.
4. Gradually sift the flour (100 g) into the mixture, folding it in gently with a spatula. This helps to avoid lumps and ensures the flour is evenly distributed, resulting in a smooth batter. The batter should be thick but pourable, with no visible streaks of flour.
5. Preheat your oven to 180°C (350°F). Line a baking dish with parchment paper, then pour the batter into the dish, spreading it evenly. Sprinkle the nuts (200 g) over the top, pressing them lightly into the batter so they adhere during baking.
6. Place the dish in the preheated oven and bake until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the batter has set. The nuts should also be lightly toasted, enhancing their flavor.
7. Allow the Peruvian Nut Sweet 2 to cool slightly in the baking dish before cutting into squares. Serve warm or at room temperature, allowing the flavors to meld and the texture to firm up slightly, making it easier to handle and enjoy.