Line baking sheet with parchment paper and lightly grease paper. Put the sugar and water in heavy pan and bring to boil over medium heat. Occasionally brush down the sides with wet pastry brush, collecting any crystals that may have formed. When sugar begins to bubble rapidly, reduce heat. When it turns golden brown and starts to caramelize, remove from heat immediately and plunge pan into a bowl half filled with cold water. Remove pan from water and very carefully drop in a brazil nut, roll it over with 2 forks, then transfer to the prepared tray. Repeat with all Brazil nuts. You may need to put the caramel back over low heat to keep it warm enough to coat the nuts evenly. Let the dipped nuts cool completely. Melt the chocolate in double boiler over barely simmering water. Dip nuts in melted chocolate, coating half of each one. Return to tray. Let chocolate set before serving. Makes about 30 nuts.
The golden book of chocolate