Salty Caramel and Chocolate Christmas Crackers
Photography 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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.