Serves 24 Battons

Toffee Batons With Pecans

  • Prep Time 60 Minutes
  • Cooking Time 1 Hour 30 Min
  • Method Indirect Heat
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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

Nutrition

Instructions

  1. In The Kitchen
  2. Toffee Pieces
  3. Put All The Ingredients In A Pan And Bring To Boil Over Medium Heat.
  4. Allow The Sugar Mixture To Boil For Approx. 6 Min, Stirring All The Time, Until Golden Brown In Colour.
  5. Pour The Liquid Sugar Mixture Into An Oven Tray Lined With Baking Paper And Leave To Cool.
  6. When Cooled Down, Chop The Toffee Into Pieces.
  7. Toffee Cake
  8. Combine The Brown Sugar, Eggs, Vanilla Sugar, Baking Powder And Peanut Butter Well.
  9. Chop The Pecans And Fold Into The Mixture Together With The Toffee Pieces.
  10. Pour The Mixture Into A Barbecue-Proof Oven Tray Lined With Baking Paper.
  11. At The Braai
  12. Half Fill The Chimney Starter With Weber Briquettes And Prepare The Barbecue For Indirect Heat – Approx. 240-250°C.
  13. Place The Baking Stone In The Centre Of The Barbecue And Put The Cake On Top. Bake For 25-30 Min.
  14. Allow The Cake To Cool. Cut Into Batons, Measuring Approx. 2 X 3 Cm.
  15. Sprinkle The Toffee Batons With Icing Sugar.
  • Preparation Time: 60 Minutes
  • Braai Time: 25-30 Minutes
  • Total Time: 1 Hour 30 Min
  • Serves: 24 Battons
  • Skill Level: Medium
  • Cooking Method: Indirect Heat
  • Braai Temperature: 240°C-250°C
  • Equipment: Drip Pans Large Za

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