Serves 24 Battons
Toffee Batons With Pecans
- Prep Time 60 Minutes
- Cooking Time 1 Hour 30 Min
- Method Indirect Heat
Ingredients
- Toffee Pieces
- 30 G Butter
- 75 G Sugar
- 1 Tbsp Water
- Toffee Cake
- 150 G Brown Sugar
- 2 Large Eggs
- 1 Tbsp Vanilla Sugar
- 1 Tsp Baking Powder
- 350 G Creamy Peanut Butter
- 100 G Unsalted Pecans
- Garnish
- 50 G Icing Sugar
Instructions
- In The Kitchen
- Toffee Pieces
- Put All The Ingredients In A Pan And Bring To Boil Over Medium Heat.
- Allow The Sugar Mixture To Boil For Approx. 6 Min, Stirring All The Time, Until Golden Brown In Colour.
- Pour The Liquid Sugar Mixture Into An Oven Tray Lined With Baking Paper And Leave To Cool.
- When Cooled Down, Chop The Toffee Into Pieces.
- Toffee Cake
- Combine The Brown Sugar, Eggs, Vanilla Sugar, Baking Powder And Peanut Butter Well.
- Chop The Pecans And Fold Into The Mixture Together With The Toffee Pieces.
- Pour The Mixture Into A Barbecue-Proof Oven Tray Lined With Baking Paper.
- At The Braai
- Half Fill The Chimney Starter With Weber Briquettes And Prepare The Barbecue For Indirect Heat – Approx. 240-250°C.
- Place The Baking Stone In The Centre Of The Barbecue And Put The Cake On Top. Bake For 25-30 Min.
- Allow The Cake To Cool. Cut Into Batons, Measuring Approx. 2 X 3 Cm.
- Sprinkle The Toffee Batons With Icing Sugar.
- Preparation Time: 60 Minutes
- Braai Time: 25-30 Minutes
- Total Time: 1 Hour 30 Min
- Serves: 24 Battons
- Skill Level: Medium
- Cooking Method: Indirect Heat
- Braai Temperature: 240°C-250°C
- Equipment: Drip Pans Large Za
What Do You Need? Recommened Tools
Drip Pans Large Za
R119.00
