A heavy frost and freezing fog have turned my world white. All the beauty of snow without the inconvenience of being unable to get around. Well, at least for today anyway.
Ever since I bought Kitchen by Nigella Lawson in September I have been longing to make her Sweet and Salty Crunch Nut Bars (page 310). Chocolate, salted peanuts and Crunchie bars. As Nigella says 'what's not to like?' Well peanuts for a start, you may remember that my daughter is allergic to them. But there are other salted nuts, almonds for instance.
I have resisted this recipe for three months knowing that if I made it I would eat the lot while the children were at school. Today I gave in. It was always going to happen.
Over a gentle heat melt 100g of milk chocolate, 200g of plain chocolate, 125 g butter and 3 tablespoons of golden syrup. Yes, golden syrup again, where would I be without that stuff ?- a lot thinner I suspect.
For those of you who are not in the UK these are Crunchie bars. They've been around for donkeys' years. I used to love them when I was a kid. They are a honeycomb bar covered in chocolate.
When you bite into them you can actually feel your teeth dissolving.
You need four Crunchie bars. Break them up and add to 250g of salted almonds (or peanuts).
Mix in the melted chocolate mixture. Pour into a large cake tin or traybake tin lined with foil or reusable baking parchment. Refrigerate for about four hours.
Cut into pieces.
We ate it as a dessert rather than a snack. My daughter refused to try it convinced that Crunchie bars contained peanuts. Nothing would persuade her otherwise. She opted for clementines while the rest of us stuffed our faces with almond crunch bars until we couldn't move. Yes, they were nice, but you know what? - a couple of clementines would have been just as pleasurable, much less sickly and far more sensible. No wonder my daughter is so slim. I don't think I'll be making them again. I think I have quenched that particular desire. But please go ahead and indulge all you like :o)