Tuesday, 1 November 2011

Chili and Walnut Treacle Toffee......My original recipe

The HPM was keen to remind you all about this original recipe for a bonfire toffee that bites back,

The Hairy Plug Monster's Chili and Walnut Treacle Toffee

(Caution this recipe will most definitely contain nuts - if you put them in)

50g Crushed Walnuts
1/4 Fresh medium sized red chili finely chopped ( - please bear in mind you are making toffee and not a Vindaloo)
450g Soft Brown Sugar
225g Black Treacle
110g Unsalted Butter
2 tbsp Water
1 tbsp White Vinegar

  1. Place half of the butter into a heavy bottomed saucepan together with the chopped chili and crushed walnuts and warm for a few minutes on a low heat.
  2. Then add the rest of the butter, water and vinegar and heat gently until the butter has melted.
  3. Add the sugar and black treacle, allow to fully dissolve, this takes about 20 minutes.
  4. Boil the mixture to a temperature of 138°C (Not having a thermometer I take my best guess at the temperature, making sure I don't burn it)
  5. Remove from the heat, allow the bubbles to settle.
  6. Pour the mixture into a well oiled 18cm (7 inch) sandwich tin.
  7. When the mixture has cooled a little mark the surface into squares with a knife.
  8. When the toffee has cooled break it up into squares, wrap in cellophane and store in an airtight container.
That's it - it might not score any brownie points with your dentist - but your kids will love it

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