Toffee nut clusters
PersonalPoints™ per serving
These bite-sized morsels of crunchy roasted nuts and sweet toffee are a sure-fire hit with the kids!
¼ cup(s), toasted
¼ cup(s), toasted, chopped
¼ cup(s), unsalted, toasted, chopped
¾ cup(s), (165g)
1 tbs, (pumkin seeds)
Vanilla bean extract
- Preheat oven to 200°C or 180°C fan-forced. Spread almonds, pecans and pistachios (keep in separate groups) on a large baking tray and bake for 3–4 minutes or until toasted. Cool. Chop pecans and pistachios.
- Line 2 baking trays with baking paper. Combine sugar and ¼ cup (60ml) cold water in a saucepan over low heat. Cook, stirring, for 3–4 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Boil, without stirring, for 5–7 minutes or until mixture is golden. Remove from heat. Set aside for 1–2 minutes to allow bubbles to subside.
- Stir in nuts, pepitas and vanilla. Carefully spoon tablespoons of nut mixture onto prepared trays. Set aside to cool and set. Serve.
TIP: You can add 1 teaspoon finely grated orange rind with the vanilla for extra flavour.Store in an airtight container, between layers of baking paper, for up to 1 week.