I’ve been a film journalist for decades so Oscars night is always one of the highlights of the year. Back in the days I was relying on the strongest coffee to keep me alert and able to stay awake till 5 o’clock in the morning. I also had lots of snacks and candy. As you can imagine my snacks these days are completely different so I decided to share with you what I’m having tonight. Amongst other a new candy recipe, Salted caramel bites with pecans.
Blood orange season is now and I’m crazy about them. They will help if I start to nod off.
I don’t eat the traditional crisps, but these are made from cassava flour and good for you. They’re very tasty as well.
I love raw veggies with a nice dip so perhaps I’ll have some cauliflower and carrots and dip them in salsa verde. I’ll also put some olives in a nice bowl and nuts in another. Some sparkling water will be necessary and a nice cup of tea.
Something sweet is also nice to have at hand, but of course with no added sugar. So here’s a new recipe for a candy I made yesterday.
Salted caramel bites with pecan nuts
25 g 100% chocolate
1 tbsp cocoa butter
1 tbsp coconut oil
3-4 tbsp hazelnut- and almond butter
1 tsp pure vanilla, from Rapunzel
1/2-1 tsp salt
1/4 cup pecans, from Rapunzel
1/2 cup popped quinoa
2 tbsp yacon syrup
pecans to arrange on top
Chop the pecans.
On low heat melt the coconut oil, cocoa butter, chocolate and hazelnut- and almond butter together in a saucepan. You might have to give the hazelnut- and almond butter a bit of an assistance, by pressing it with a spoon, in order for it to melt properly. Be careful, the blend must not come to a boil. Add the pure vanilla and salt. Let it cool.
When cool stir in the pecans and quinoa.
Spread on a tray lined with baking paper. Make sure it’s rather thinly spread and then arrange pecans on top and sprinkle some sesame seeds over.
Freeze for at least 2 hours and cut into pieces about 15 minutes before served. Keeps well in the freezer.
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