OK… it’s not live. but it was tonight.
In COVID times, we’ve been having monthly social events. We start by eating Which often turn into cooking events. Tonight we’re making Salted Caramel Crack by Annabel Crabb
100 g butter
1/2 c brown sugar
1/2 a packet of crackers (Salada or whatever). It seems it’s more important for them to be rectangles than anything else
1/2 t vanilla essence
pinch of salt
100 grams dark chocolate – chopped – use cheap stuff, not fancy.
handful of pistachio or walnut or something. Jane recommends pistachio because it looks pretty
Take a flat baking tray, cover it in foil. then lay a piece of baking paper on top. Lay the crackers next to each other
On low heat, cook the butter & sugar. Constantly stir! or it will burn!
add the salt & vanilla right before you remove from the heat.
THEN FAST…
pour the caramel onto the crackers and smooth it across the crackers. Don’t worry if the caramel has split. It goes in the oven and the crackers absorb and it tastes great.
Put this in the oven for about 15 minutes.
Lick the spatula
Hey (Google/Alexa), set a timer for 15 minutes
Have the chopped nuts & chopped chocolate ready to put onto the top AFTER you remove from the oven.
Add the chocolate, then the salt, then the nuts.
Don’t be lazy! Put the choc bits all the way to the end. Get the sides. Or you will be sad.
– Jane
Put the finished product in the fridge to harden. You can eat it now but Jane says it’s better after it’s chilled.
When it’s not shiny anymore or wet when you press it with your finger, then it’s time to EAT!
