Cin­na­mon Cashew Crunch

NZ House & Garden - - EXTRA HELPING -

Warn­ing: this com­bi­na­tion of salty crack­ers, caramel, cho­co­late and cashews is highly ad­dic­tive. Hide it, or pack­age up and give away as soon as you can.

1 packet (or about 30 bis­cuits) Snax or Ritz

salted crack­ers

250g but­ter

1 cup brown sugar

1 tea­spoon ground cin­na­mon

250g dark cho­co­late, roughly chopped 1 cup salted cashews, roughly chopped

Heat oven to 200°C. Line a slice tin (about 22 x 32cm) with bak­ing pa­per.

Spread the crack­ers in a sin­gle layer over the base of the tin (it doesn’t mat­ter if they are bro­ken).

In a medium saucepan, over a medium heat, com­bine but­ter, brown sugar and cin­na­mon, stir­ring as the but­ter melts and comes to the boil. Once boil­ing and the sugar dis­solved, stop stir­ring ex­cept for an oc­ca­sional stir with a sil­i­con spat­ula to pre­vent catch­ing and burn­ing on the bot­tom of the saucepan. Boil for 3 timed min­utes. A sugar ther­mome­ter should read 116°C.

Pour the boil­ing mix­ture care­fully over the crack­ers, mak­ing sure they are all coated with the syrup. Bake for 5 min­utes then turn the oven off, leav­ing the tray in for 5 more min­utes.

Re­move from the oven and sprin­kle with chopped cho­co­late. Let the cho­co­late melt for a cou­ple of min­utes then spread it smooth with a spat­ula. While still melted and warm, sprin­kle with chopped salted cashews.

Cool then re­frig­er­ate to chill com­pletely. Break into rough bite-sized pieces when cold. Can be stored in the re­frig­er­a­tor for a week to 10 days then wrapped in cel­lo­phane pack­ages for gifts. Will keep for a cou­ple of weeks (if you’re lucky!). Makes 4-6 good-sized gift bags

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