I used to do this recipe on the induction. Which worked perfectly well…so why do it any other way? How about doing it in the HotmixPRO, and going off for a walk around the lake, doing the laundry, having a nap or just plain old laying around until it is done? Is that appealing or what? I am newish to the HotmixPRO, and so this is an old recipe that I have rewritten for this machine…if you have one, you will be making this at least once a week, if you have teenagers, possibly more! I have left the old recipe up for those of you without the machine…but there is a way to remedy that you know and FYI, they are available in the good ole US of A, unlike their chief competitor, Thermomix.
Well I have a work related injury, and it is impeding my typing, but never my cooking! I sliced my fore finger open like I was filleting a fish! OUCH...a roll of paper towel, nausea attack, visit to the Doc for super glue and butterfly tapes later, I am typing with great difficulty. With an enforced day off (strictly Doc's orders)I had been thinking about going to the movies today, but the treat that I would have taken had I actually got there, took priority and here it is! A bit of a combo with a couple of processes, I was inspired by one of my fave Australian food bloggers, Not Quite Nigella's post before Christmas for Salted Pretzel Chocolate Toffees, (which incidentally is probably the first recipe from another blogger I have actually cooked in quite a while to rave reviews)!! I always have good intentions and an ever growing cooking list, but something else always comes up! Nutty Caramel Popcorn with Pretzels and Chocolate.
These are beautiful as gifts, wrap in clear cellophane bags and won't you be the favourite friend, aunty, neighbour, blogger...? Go to, blog-ees and then come back on here and tell me about it!
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- 1 Handful toasted macadamias
- 1 Handful toasted almonds
- A couple Handful salted pretzels
- 1 Handful popped popcorn
- 400 g brown sugar
- 170 g cream
- 100 g unsalted butter
- Pinch Pink Salt Flakes Pink salt flakes BUY
- Dash of rum or other alcohol of choice (optional)
- 2 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 1 Handful white chocolate buttons
- 1 Handful dark chocolate buttons
Spread nuts, pretzels and popcorn onto a Silpat mat.
Place sugar, cream, butter, salt, and vanilla bean paste into HMP and cook until temp reaches 131ºC/speed 1/pulse with MC locked.
Scrape out quickly over the nuts, pretzels and popcorn. Proceed with the remainder of the recipe as directed below…but isnt that amazing??? Perfect toffee, crunchy toffee, DONE! Without a single error...
In heavy based saucepan, place sugar cream, butter, salt and rum if using. Cook on a low heat stirring occasionally (Induction level 6) until sugar has melted without any grainy residue. Increase heat to around Induction 8 and bring to approximately 260°F (Please use a Candy thermometer if you have one for an accurate result.) If you don't have one, use the hard ball test.
Add vanilla bean paste and quickly stir into caramel, pour over popcorn and nut mix, spreading quickly to cover as much of the popcorn etc as possible. Place chocolate buttons directly onto the hot toffee and allow to melt before spreading with a palate knife or spatula to form a topping.
Allow to set completely before breaking into pieces and storing in the fridge.