I’m a big fan of edible gifting.
There’s something wonderful about giving/receiving something made at home with love… that you can tear the wrapping off and devour.
It avoids the awkwardness of buying pressies for those you don’t know intimately, you can make lots in one go, and it’s easy on the wallet too!
In years gone by I’ve gone for my old fail safes of Chocolate Salty Balls & smashed Chocolate Avalanche, all tied up in pretty wrapping. But this year I fancy something a little different.
I know, I know it’s WAY too early to be thinking about Christmas… but it’s never too early to start experimenting, especially when it means you end up with the most unbelievable nibbles to work your way through.
As always I’ve tried to keep things as simple as possible. It’s a quick and easy recipe that yields the most unbelievably moreish salted caramel brittle, peppered with hunks of crunchy pecans.
It’s perfect for popping into little piles and wrapping up as gifts.
Even better for shoving in a cake tin and keeping all to yourself.
I’m going to warn you now: This stuff is fully addictive. Once you’re hooked you will be a slave to it. You will stop at nothing to get your next slab. This is not a recipe for the faint of heart!
You’ll need:
200g Pecans
200g Caster sugar
100g Butter
6tbsp Water
Sprinkle flaked sea salt
Add your sugar, butter and water to a large heavy bottomed saucepan on a medium heat.
Stir gently until it all dissolves/melts.
Turn the heat up high and bubble away.
Be very careful here, you don’t want any dogs/kids/friends bumping into you. This stuff burns like hell.
Stir very gently now and then to make sure the bottom doesn’t burn.
Butter/oil/grease a smooth surface and spread out your pecans (or swap for another option if you like! I’m nut going to tie you down to pecans.)
Keep a close eye on your toffee. It will quite suddenly go from golden to a bronze. As soon as it does, carefully pour over your nuts.
Let it cool for 10 seconds, then sprinkle with flaked salt (not table salt, has to be flaked).
Make sure it’s evenly distributed and not clumped together in places.
Leave to cool for 10mins, or until rock solid.
At which time it’s absolutely compulsory you break into song.
This one to be exact:
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Twirl your way across the kitchen. Grab your rolling pin (or heavy blunt object).
Slam it down onto your toffee.
Repeat until you’re left with a number of manageable shards.
And you’re done.
Package it up or pop into a sealed box.
It’ll keep for about a week.
But once you’ve tried it, there’s no way it’ll last that long. You have been warned!
