Chili and Walnut Treacle Toffee recipe from LEIGHROY MARSH author of the book 'Hairy Plug Monster'
LINK to website : http://hairyplugmonster.com
Not being particularly interested in fireworks and big huge fires, I am more inclined to stay by the outdoor buffet on November 5th -
But one thing I have noticed is that whilst fireworks have evolved, the mainstay of November 5th hasn't changed that much - I am talking about Treacle Toffee.
You know, those irregular pieces of sticky, tasteless chunks of toffee that serve only to stick your gums together and pull out most of your fillings, and generally leave you wondering "why you bothered"
However the HPM was keen to pass on this original recipe for toffee that bites back, and a perfect accompaniment to the Ginger Beer mentioned previously.
The Hairy Plug Monster 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 ( the strength of the toffee is dependant on your resolve - 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
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.
Then add the rest of the butter, water and vinegar and heat gently until the butter has melted.
Add the sugar and black treacle, allow to fully dissolve, this takes about 20 minutes.
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)
Remove from the heat, allow the bubbles to settle.
Pour the mixture into a well oiled 18cm (7 inch) sandwich tin.
When the mixture has cooled a little mark the surface into squares with a knife.
When cold break into squares, wrap in cellophane and store in an airtight container.
That's it - it might not score any brownie points with your dentist Not being particularly interested in fireworks and big huge fires, I am more inclined to stay by the outdoor buffet on November 5th -
But one thing I have noticed is that whilst fireworks have evolved, the mainstay of November 5th hasn't changed that much - I am talking about Treacle Toffee.
You know, those irregular pieces of sticky, tasteless chunks of toffee that serve only to stick your gums together and pull out most of your fillings, and generally leave you wondering "why you bothered"
However the HPM was keen to pass on this original recipe for toffee that bites back, and a perfect accompaniment to the Ginger Beer mentioned previously.
The Hairy Plug Monster 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 ( the strength of the toffee is dependant on your resolve - 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
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.
Then add the rest of the butter, water and vinegar and heat gently until the butter has melted.
Add the sugar and black treacle, allow to fully dissolve, this takes about 20 minutes.
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)
Remove from the heat, allow the bubbles to settle.
Pour the mixture into a well oiled 18cm (7 inch) sandwich tin.
When the mixture has cooled a little mark the surface into squares with a knife.
When cold break into squares, wrap in cellophane and store in an airtight container.
but your kids will love it
Posted by Kul Cuthbert
http://hairyplugmonster.com
www.hpmmedialtd.com
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