TOFFEE BATONS WITH PECANS

INGREDIENTS

Toffee pieces

  • 30 g butter
  • 75 g sugar
  • 1 tbsp water
  • Toffee cake
  • 150 g brown sugar
  • 2 large eggs
  • 1 tbsp vanilla sugar
  • 1 tsp baking powder
  • 350 g creamy peanut butter
  • 100 g unsalted pecans

Garnish

  • 50 g icing sugar

METHOD

IN THE KITCHEN

Toffee pieces

  • Put all the ingredients in a pan and bring to boil over medium heat.
  • Allow the sugar mixture to boil for approx. 6 min, stirring all the time, until golden brown in colour.
  • Pour the liquid sugar mixture into an oven tray lined with baking paper and leave to cool.
  • When cooled down, chop the toffee into pieces.

Toffee cake

  • Combine the brown sugar, eggs, vanilla sugar, baking powder and peanut butter well.
  • Chop the pecans and fold into the mixture together with the toffee pieces.
  • Pour the mixture into a barbecue-proof oven tray lined with baking paper.

AT THE BRAAI

  • Half fill the chimney starter with Weber briquettes and prepare the barbecue for indirect heat – approx. 240-250°C.
  • Place the baking stone in the centre of the barbecue and put the cake on top. Bake for 25-30 min.
  • Allow the cake to cool. Cut into batons, measuring approx. 2 x 3 cm.
  • Sprinkle the toffee batons with icing sugar.

PREP TIME

Serves: Approx. 24 batons
Skill level: Medium
Preparation time: 60 min
Total time: 1 hour 30 min
Cooking time: 25-30 min
Barbecue temperature: 240-250°C
Cooking method: Indirect
Equipment: Weber Original™ Baking Stone, pan, oven tray (25 x 25 cm)

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