CHOCOLATE + NUTS RECIPE - Thank you Nigella
A couple Christimasses ago, I got a Nigella Lawsson book from my husband. I always loved
her show and for years have wanted to own one of her books. To have her recipes at the reach of my hand was such a big thing for me! Now that I do, I love it when the weather gets more crispy and cold... it's the perfect chance to experiment with food!
her show and for years have wanted to own one of her books. To have her recipes at the reach of my hand was such a big thing for me! Now that I do, I love it when the weather gets more crispy and cold... it's the perfect chance to experiment with food!
She calls it the Sweet and Salty Crunchy Nut Bars:
Ingredients
200g bittersweet chocolate
100g milk chocolate (I just used 300g milk chocolate)
125g unsalted butter
3 tablespoons golden syrup (I used honey)
250g salted peanuts
150g honeycomb candy ( any crunchy small nutty thing you can find, )
100g milk chocolate (I just used 300g milk chocolate)
125g unsalted butter
3 tablespoons golden syrup (I used honey)
250g salted peanuts
150g honeycomb candy ( any crunchy small nutty thing you can find, )
Special equipment: 25cm diameter springform pan or 1 rectangular aluminum foil pan approx.
And it's this simple! Directions:
Melt the chocolate with the honey and the butter.
Mix the peanuts and the honeycom candy with the chocolate mixture than pour it into the springform.
Wait for about 4 hours for it to harden. Cut it in piaces and enjoy!!!!
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