Hi and a weekend welcome to Steve's kitchen we're going to have some fun in the
kitchen today. There is a recipe that's trending here in Australia and if you
haven't seen it yet you must have been living under Ayers rock. Just come down
here and have a look at this, we've got toffee, saltine crackers,
chocolate, hazelnuts on the top and I can really see why this has been trending
because it's absolutely delicious. There's a combination of Dime bar toffee
chocolate I mean everything is good about this. Now there is a cracker here
in Australia, it's a saltine cracker called Salada, when I went to my local
store it was completely out of stock, so I guess everybody is buying them. I had
to shop around to get a box, they are a saltine cracker you can probably get a
similar sort of thing in every country in the world. Come on join me, let's get
on and make this chocolate toffee nut cracker and come up with a better name
for it for me, let's go. A quick scoot through the ingredients,
we've got our saltine crackers of course, one cup of salted butter, a packed cup of
soft brown sugar, I've also got a cup of nuts here, I'm using hazelnuts you could
use any nuts that you like, we're going to be using a little bit of vanilla and
a little bit of salt and of course about half a pound or call it 250 grams of
your favorite chocolate. Now pop your butter and your compacted brown sugar
into a saucepan, now we're just going to melt the butter and the sugar in the pan.
Now when that comes to a boil like that we're going to let this simmer for about
three to four minutes just to let the sugars caramelize, just keep an eye on it
make sure it doesn't boil over. Now whilst that simmers, I've got a baking
tray here I've just lined it with a little bit of baking paper and we're
just going to take our Salada crackers and luckily for me they pretty much fit
perfectly. Now this tray is about ten inches by 18
if you've got a slightly different tray you can always break up the crackers to
fit, back over at the stove you can see the caramel has started to form. Now it's
been just over three minutes so I'm going to turn the heat off now, I'm going
to add in a little pinch of salt and about half a teaspoon of vanilla extract.
Just give that a little mix through, Now I'm going to take that beautiful
toffee and I'm going to pour it over the top of my salada's, we've got to do this
while it's nice and hot. Now I have preheated the oven to 175 degrees Celsius
thats 350 Fahrenheit, I'm just going to push the caramel over the corners. We'll pop the
whole tray now into the oven for about 15 minutes to let the toffee start to
set, whilst I've got that oven on I'm also going to take my hazelnuts, I'm going to
pop them onto another tray and I'm just going to roast those and get a nice nutty
Brown to them. Now keep an eye on the toffee while it's in the oven, I've just
had a little peek we're about 13 minutes now and I think it's probably done
enough you don't want it to go too black. The hazelnuts as well are looking
beautiful and toasted. When I bring that out you can see it's been about 14
minutes now, we've got this beautiful bubbling going on on top, straightaway
we're going to take our blocks of chocolate and I'm just going to evenly
pop them over the top of our caramel. Now be patient we're just gonna let the heat
of the caramel melt our chocolate down and then I'll use a crank handle spatula
just to level it over, it'll take two or three minutes at the most. In the
meantime I'm going to take the hazelnuts out and let them cool down as well. Now
you can see after just a minute or so the chocolate has started to melt, so
what I'm going to do I'm just going to use a crank handled spatula to coat all
the toffee over with some beautiful chocolate. Now I could use these whole
hazelnuts and it's a shame in a way to break them up but I am going to break them,
just pop them onto my chopping board and then I'm just going to use a knife to
cut these up, I don't want the hazelnut pieces to be too small I want them to be
fairly coarse. Now the smell coming off of these hazelnuts, if you ever had a
chocolate bar in Germany called Hanuta that's what I'm getting at the moment
from that smell. Now if you like salted caramel or salted chocolate take some
lovely flaked salt and we're just going to sprinkle it
over the top of our chocolate while it's still soft and then we're going to take
our hazelnuts and then we're just going to sprinkle them over the top of the
chocolate. Now you have to be patient and let this completely cool down, you could
pop it in the fridge to speed it up and come back and join me in a second. It's
set up nice and firm, are you ready to get it out, have you come up with a name
for it yet? Now I left these little extra bits here oh look at that, out in one
piece, how beautiful is that. Now it's not a toffee cracker for no reason I've got
my little cleaver here and I think we'll just break this up, how beautiful is that.
So chocolate toffee nut cracker it is. Here goes I'm going to give this a try, I
want to hear your comments, I want some photographs so get them across on social
media - @StevesKitchen come on I'm absolutely dying to taste this. Oh well I
can tell why this is so popular, this is absolutely delicious do you like Daim
bars it's got that Daim bar, it's got that nut in there, you have to try it, let
me know what you think and we will see you for another episode of Steve's
kitchen very shortly, take care