This recipe makes enough toffee for one of the toppings. If making both, cook the toffee in single batches and replace the cardamom with 1⁄4 teaspoon ground allspice to go with the hazelnut and apricots.
INGREDIENTS
2 tablespoons water
115 grams butter, diced
1⁄2 teaspoon sea salt
1⁄2 cup granulated sugar
3⁄4 cup packed brown sugar
1⁄4 teaspoon ground cardamom or cinnamon
1⁄4 teaspoon baking soda
1 teaspoon vanilla extract
Topping
3⁄4 cup chopped dark chocolate
1⁄2 cup chopped hazelnuts, roasted
1⁄2 cup chopped dried apricots
METHOD
Lightly oil a small, lipped metal baking tray, about 20 cm square, with vegetable oil.
Put the water, butter, salt, both sugars and the spice in a heavy-based saucepan and cook, stirring as little as possible, until it registers 140 ̊C on a sugar thermometer.
Remove from the heat and using a wooden spoon, stir in the baking soda and vanilla. It will bubble up a little.
Pour the mixture into the tray and tilt to form an even layer. Leave for 2 minutes to firm up a little then scatter over the chocolate. Leave for 1 minute then scatter over the combined hazelnuts and apricots and gently push into the melted chocolate. Allow to cool completely before removing from the tin. Break or cut into pieces and store in an airtight container, placing between sheets of baking paper to prevent them sticking together, for 8-10 days.
Cook's tip: Delicious, buttery toffee is easy to make successfully if you have a sugar thermometer. Available from good kitchenware shops, they are invaluable when cooking sweets, jams and for deep frying. Look for one that clips onto the side of the pan.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.