The French Huguenots brought this sweet to the Cape many years ago. The sweets used to be sold by street vendors but today they are made only for special feasts.

Ingredients

• 500g brown sugar;
• 250ml water;
• 125g butter;
• 2ml ( ½ teaspoon) vanilla esssence; and
• pine nut kernels, almonds, walnuts or coconut.

Method

• Dissolve the sugar in water over a low heat, and add the butter.
• Boil steadily without stirring for a few minutes, until the mixture starts frothing.
• Add the vanilla essence.
• Add the chopped pine nut kernels, almonds, walnuts or coconut.
• Pour into a shallow well-greased dish and mark off squares with a wet knife.
• Leave to cool.
• Turn over and break into squares.
• Store in an air-tight container.

Safety tip: take great care when the mixture is hot! Melted sugar is hotter than oiling water!