Salted Praline and Caramel Squares
November 22, 2012
Posted in View from the table
Blogging about food is a great thing for me, it’s been the perfect repository for all the things I want to write about that I often don’t get a chance to in my working life. It makes me more conscious about the food I feed my family, it’s taught me about photography too. It is not however, good for the old waist line. Yesterday on Twitter I
fawned drooled obsessed complimented a fellow blogger Slice of Barnes about a cake she’d made. It ticked all the boxes for me – salted caramel peanuts on a sponge made with peanut butter and a filling made with dulce de leche and chocolate. She suggested that given my news yesterday I should bake it and eat it all. I thought about that remark ALL DAY.
By evening I was emptying the cupboards to see if I could make it, she’d even very kindly sent me the link to the recipe as it’s not on her blog yet. Alas I couldn’t, the cupboards were just not yielding to my cake based needs. So necessity being the mother of all invention and all that good stuff I made these instead.
- Preheat the oven to 180c / 160c Fan / Gas 4 and line a rectangular baking tray with grease proof paper
- To make the praline chop the hazelnuts in half and mix them with the icing sugar, a little grinding of salt and half a tsp of water. The nuts will be coated in a sugary mixture
- Put them on a baking tray, or piece of foil, and roast them for about 10 minutes or until the sugar has melted to form a shiny caramel
- Try not to eat them all – you will. Slice of Barnes warned me of this and handily recommended doubling the nut quantity. Will I ever fit into my old jeans ever again?
- You’re making what is essentially a massive Melting Moment biscuit here. Blend the butter with the sugar and add the vanilla.
- Fold in the flour and mix until you have a dough – it will be a bit crumbly but that’s fine, add a couple of drops of water to bind it if need be.
- Press the mixture onto baking tray, prick it a little with a fork and bake for around 12-15 minutes or until it’s golden
- Move from tray onto a wire rack and leave until completely cool
- Melt the chocolate either in the microwave carefully so it doesn’t burn or over a pan of boiling water
- Cover with the biscuit with the dulce de leche and scatter with the praline
- Drizzle with the melted chocolate and allow to set
- I went a bit OTT with the drizzling as you can see. Channelling my inner Jackson Pollock is how I like to view it
- Cut into squares
- Kid yourself you’ll go on the spinning bike tomorrow