Thai Nut Sweet

Ingredients

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

Method

1. Begin by bringing the 100 g of butter to room temperature. This will make it easier to cream with the sugar later. Also, take the 2 eggs out of the refrigerator and let them sit at room temperature. This helps them incorporate more smoothly into the mixture.
2. In a medium saucepan, melt the butter over low heat. Once melted, add the 150 g of sugar and stir continuously until the sugar dissolves completely and the mixture becomes a smooth, glossy syrup. This process should create a uniform consistency without any graininess.
3. Remove the saucepan from the heat and allow the mixture to cool slightly. Once it is warm but not hot, whisk in the 2 eggs one at a time. Ensure each egg is fully incorporated before adding the next. The mixture should become thick and creamy, with a pale yellow color.
4. Gradually sift in the 100 g of flour, folding it into the mixture gently. Use a spatula to ensure there are no lumps, and the batter is smooth. The texture should be thick but pourable, resembling a thick custard.
5. Preheat your oven to 180°C (350°F). Line a baking dish with parchment paper and pour the batter into the dish, spreading it evenly. Sprinkle the 200 g of nuts over the top, pressing them slightly into the batter so they adhere.
6. Bake in the preheated oven until the top is golden brown and a skewer inserted into the center comes out clean. This should result in a firm, cake-like texture with a slightly crisp top. The nuts should be toasted and fragrant.
7. Allow the Thai Nut Sweet to cool in the baking dish for about 10 minutes. This helps the structure set further and makes it easier to cut. Serve warm or at room temperature, allowing the flavors to fully develop.