Here are two simple sweet treats for you. The seedy brittle is very versatile – use shards of it to add an architectural decoration to cakes and desserts; crush it to make a praline; or top your favourite ice cream with a piece or two.
The fig and pistachio mix can be made into slabs and cut to a preferred size or it can be moulded while still warm to shape into truffles. Dusted with or rolled in ground pistachios or the best cocoa, the results will be impressive.
Both sweet treats are very moreish and too easy to nibble through morning, noon and night. So if you plan to give some away (they both make lovely handmade gifts) wrap them nicely and hide them, or you might just find that there’s none left in the container.
Caren
MIXED SEED BRITTLE
50 gm sunflower kernels
50 gm white sesame seeds
25 gm black sesame seeds
50 gm unsalted butter
100 gm caster sugar
100 gm liquid glucose
¼ teaspoon vanilla extract
¼ teaspoon crushed sea salt
Preheat oven to 180°C. Combine the seeds and spread them out on a large baking tray. Roast for 10 minutes until the seeds are just beginning to colour.
Meanwhile, prepare 4 pieces of baking paper to fit 2 large baking trays.
Put the remaining ingredients in a medium saucepan. Over high heat stir the ingredients until they are combined and bubbling.
Tip the warm seeds into the hot sugar mixture and stir to combine.
Lay two pieces of paper on the bench. Pour half the mix onto each paper. Cover with the other two pieces of paper. Working quickly with a rolling pin, spread out the seed mix to about 2mm thick. You should have 2 shapes of mixture roughly 2mm x 25cm x 35cm. Remove the top layers of paper by peeling from the ends.
Bake for 15 minutes or until the mixture is golden brown and just beginning to darken. Remove from the oven, cool for 5 minutes and then remove the brittle from the paper and cool completely on a rack.
Store in an airtight container for up to 5 days.
PISTACHIO AND FIG TRUFFLES
Makes about 40
460 gm dark 54% couverture chocolate
200 ml condensed milk
2 teaspoons vanilla extract
60 gm dried figs, finely sliced
50 gm unsalted, shelled pistachio kernels, roughly chopped
2 tablespoons powdered Dutch-process cocoa
2 tablespoons ground pistachios, optional
Place the chocolate, condensed milk and vanilla in a heat-proof bowl over a saucepan of simmering water. Ensure that steam cannot drip into the chocolate mix.
Simmer until the chocolate has melted, stirring occasionally. Do not over mix. Take off the heat and stir gently to combine. Add the sliced figs and chopped nuts and again stir gently to combine.
Put the cocoa into a shallow bowl. Wearing food-grade gloves, take large teaspoons of the mix and roll into rough, lozenge shapes. Drop the lozenges a few at a time into the cocoa, tossing carefully to coat the truffles. Do the same with the ground pistachios if using.
Keep in a cool, dry place in an airtight container.
Alternative treatments:
1. Line a 3cm x 18cm x 26cm tin with baking paper. Spoon the mix into the pan and spread it until even. Refrigerate for at least 2 hours. Turn out the chocolate rectangle, peel off the paper and cut into 4 even pieces approximately 18cm x 7cm. Cut each piece in to smaller rectangles and coat in the cocoa or ground pistachio.
2. The uncoated large pieces can also be frozen for up to 1 month. Defrost, cut to size and sprinkle over freshly ground pistachio nuts.