Salty Caramel and Chocolate Christmas Crackers
Photography by Aaron McLean.
INGREDIENTS
100 grams plain salted crackers such as Salada
225 grams butter
¾ cup brown sugar
200 grams plain dark chocolate, roughly chopped
¼-½ cup pistachios, chopped
¼-½ cup dried cranberries
METHOD
Preheat the oven to 190°C.
Line a 22 cm x 33 cm shallow baking tray with baking paper. Place the crackers in the base of the tray without overlapping, so they cover the base, breaking them to fit if required.
Melt the butter and sugar in a saucepan over medium heat, stirring well, until it bubbles and is combined. Remove from the heat and pour immediately over the crackers as evenly as possible. Place in the preheated oven for 8-10 minutes or until bubbling all over and the caramel is starting to darken.
Remove from the heat and sprinkle the chocolate over evenly, then return to the oven for a further minute or until the chocolate has just melted enough to spread. Using a spatula or palette knife spread the chocolate evenly so it is smooth on the surface.
Sprinkle over the pistachios and cranberries and leave until the chocolate is just set before cutting into pieces. Store the crackers in an airtight container for up to 1 week.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!