- Place one kilo of nuts in a sealable bucket and add 250g of ordinary sugar and 5ml of flavour. For some reason spice flavours seem to work better that any other kind.
- Cover the nuts with boiling water then stir well, seal the bucket and allow the water to cool.
- Allow the nuts to soak for three to four days.
- Transfer the tiger nuts, together with the liquid in which they have been soaking, to a large saucepan.
- Bring to the boil and cook over a medium heat for 30 minutes. Please note: the water needs to boil fairly vigorously rather than just simmer.
- Check from time to time to make sure that the water still covers the nuts during the boil and add more boiling water from a kettle if needed.
- Transfer the cooked tiger nuts to a clean sealable bucket along with the water in which they have been boiled.
- Finally place the bucket in a warm place and leave in the airing cupboard for three or four days.
- While in the warmth of the airing cupboard the dissolved sugar, now absorbed into the nuts, really starts to work and the water thickens as it ferments. The result is that a thick jelly forms around the nuts.
- Pour boiling water over the tigers. Add nothing to the water at all.
- After 24 hours change the water, wash the tigers in a colander, then put them in a pan, bring the water to the boil and then simmer the nuts for 30 minutes.
- Drain off the water and use them as soon as possible.
Tiger nuts can be popped up using this handy little nut drill and corks from Fox.
First drill out one or two large tiger nuts.
Now insert the cork stick.
Trim off the excess cork.
Mount the two tigers on your hair. This type of presentation often fools them completely!
Slimy tigers…simply the best…or not?
Fresh tigers straight from pan to lake. In my opinion a better bait.
Try using a buoyant artificial tiger nut to counterbalance a standard tiger.