SALTED CARAMEL HAZEL­NUT CRISPS

Food & Drink - - RECIPES -

So sim­ple but with such com­plex flavours! The touch of Mal­don salt at the end gives it that fi­nal, out-of-this-world taste. Store these in the re­frig­er­a­tor but serve at room tem­per­a­ture. When driz­zling melted choco­late, us­ing a fork is best.

48 soda crack­ers (saltines)

1 cup (250 mL) but­ter

1 cup (250 mL) brown sugar

1 tsp (5 mL) salt

1 cup (250 mL) toasted and chopped hazel­nuts

GAR­NISH

¼ cup (60 mL) dark choco­late chips, melted ¼ cup (60 mL) white choco­late chips, melted ½ tsp (2 mL) Mal­don or other fin­ish­ing salt

1 Pre­heat the oven to 400°F (200°C).

2 Ar­range saltines in a sin­gle layer on a parch­ment-lined cookie sheet. Crack­ers should be touch­ing but not over­lap­ping.

3 In a pot, bring but­ter, sugar and salt to a boil. Once mix­ture has fully melted, boil for 2 min­utes or un­til am­ber in colour. Pour the mix­ture over the crack­ers. Sprin­kle with hazel­nuts.

4 Bake for 7 to 8 min­utes, or un­til caramel is bub­bling and hazel­nuts are browned. Cool slightly.

5 Driz­zle with melted dark and white choco­late chips and sprin­kle over fin­ish­ing salt. Let it cool com­pletely then break into squares.

Makes about 48 crisps

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