Australian Women’s Weekly NZ - - EDITOR'S LETTER -

1 cup chopped pecan nuts (or wal­nuts, al­monds etc) 250g but­ter 1 cup su­gar 1 tea­spoon salt 2 tea­spoons vanilla 1½ cups choco­late chips

1 Spray and line a 20-22cm square cake tin with bak­ing spray and bak­ing pa­per. 2 Sprinkle chopped pecans in the base evenly. 3 In a heavy saucepan over medium-high heat melt the but­ter, add the su­gar and salt and heat, stir­ring to pre­vent catch­ing on the bot­tom, un­til the su­gar dis­solves and the mix­ture is boil­ing. Con­tinue boil­ing un­til a su­gar ther­mome­ter reaches 135°C. Re­move from heat and care­fully stir in the vanilla. 4 Pour mix­ture over the nuts. Sprinkle the choco­late chips over the sur­face and wait un­til they melt. 5 Spread choco­late in a thin layer to cover the sur­face. Al­low to cool then place in the fridge to set hard. Lift out the tof­fee crunch, us­ing the pa­per, to a chop­ping board and cut into bite-size pieces. Store in an air­tight con­tainer.

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