makes
40
prep
10 minutes
cook
40 minutes
difficulty
Mid
makes
40
serves
preparation
10
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
Sugar-coated pecans
- 80 ml water
- 110 g caster (superfine) sugar
- 105 g pecans, roughly chopped
Pecan caramel
- vegetable oil, for greasing
- 315 ml fresh cream 35% fat
- 1 tsp vanilla bean paste
- 160 g caster (superfine) sugar
- 55 g liquid glucose
- 60 g unsalted butter
- 20 g honey
- 3 g salt
- 1 g bicarbonate of soda
- 80 g good-quality dark chocolate
Setting time: Approx. 2 hours
Instructions
1. To make sugar-coated pecans, preheat oven to 160°C and line a tray with baking paper.
2. Combine sugar and water together in a saucepan over medium-high heat and bring to the boil. Add in the pecans and continue to boil for a further 3 minutes.
3. Strain off the excess syrup and place the pecans on a lined tray. Roast in the oven for approximately 20 minutes until dry and crispy.
4. To make the peanut caramel, lightly oil a 16 cm x 16 cm tart square and place it on a flat tray lined with baking paper.
5. In a medium-to-large saucepan, bring the cream and vanilla bean paste just to the boil over medium-high heat, then remove and set aside.
6. Place the sugar in a saucepan over medium-high heat and stir it gently with a spatula until a golden colour is achieved and all the sugar has dissolved.
7. Pour the boiled cream into the caramel to stop it cooking, then add the glucose, butter, honey and salt. Whisk continuously until you reach 118°C. Turn off the heat and add in the bicarbonate of soda, chocolate and pecans.
8. Pour into the greased tray. Leave to set at room temperature (not in the fridge). Cut into either rectangles or squares with an oiled knife. Store in an air-tight container.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
