Salty Pecan Toffee

Monday 9 April 2012 | Posted by Kishi | foodaholics

I was going through some old pictures last night – to be specific : time spent in San Diego. Next I know I was thinking about the Mexican food and the English toffee from old town. God the craving!!!So I decided to make some toffee at midnight. It took me approx 1 hour. Mission Accomplished. 2 in the morning I was nibbling on toffee and some Bailey Bavarian Mousse truffles I made. Here is a step by step recipe of toffee

( all pictures taken using a blackberry)


200 gms pecans

Put them in the oven at 150 c for about 8-10 mins till lightly roasted

 300 gms sugar, 300 gms butter and 100 gms water melt in a sauce pan

Start cooking the mixture on a low flame

While the mix cooks chop the pecans

Stir regularly with a spatula

Once the pecans are chopped put them aside

Add 5- 10 gms fluer de sel to the nuts (optional)

Meanwhile melt the chocolate in microwave/double boiler

Keep on cooking the mix stir , make sure you use a silicone spatula Aim to reach 145 degree C

Keep cooking till amber (145 degree C)

Add vanilla extract 1 tsp

Mix well till all of it combines and you have a homogenous mix

Spread on a silpat with an offset spatula (one of my favorite tool)

Once completely cool spread the melted chocolate

Sprinkle the chopped salted pecans /pat with hand lightly

Cool-break- eat!

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Smooth as silk…creme caramel

Thursday 24 September 2009 | Posted by Kishi | desserts

caramelNow and again I make my checklist in my brain and habitually I tell myself to write it on a piece of paper and despite that the stubborn me fails to follow it. When I was in NY I told myself to watch Julie and Julia knowing that it will take a while before it comes to Delhi!! And bummer by the time I grappled the movie thoughts I was on the flight to Delhi 😉
I have heard some good quality things about the movie and now I am patiently yet eagerly waiting for it to come to the theatres. I love watching movies and here is a list of some fun food related movies:

Big Night
Woman on Top
Like Water for Chocolate
Tortilla Soup
Mostly Martha
Babette’s Feast
Soon to come Julie and Julia!!

It’s not my darling dessert as I am more of a fresh fruit person. I do make it once in a while when I crave mushy and smooth stuff!!
Cream Caramel, flan, or caramel custard is a prosperous custard dessert as I’d like to call it with a layer of soft caramel on top, as opposed to Crème Brule, which is custard with a hard caramel top.
Here is a simple quick recipe…eat it with dulce de leche and it’s even tastier and will show the prosperity on the belly 🙂

Crème Caramel

Sugar 250 Gms
Water 50 Gms

• Make a nice dark amber colour caramel by cooking the sugar with water.

(To make the caramel, mingle the sugar and water in a stainless steel saucepan. Bring to a boil and clean the sides with a pastry brush to avoid any crystallization. When the mixture starts to colour, swirl the pan to ensure an even colour. When it is deep amber, remove it from the heat)

• Pour the caramel into containers. And let it cool.

Eggs 7
Yolks 4
Sugar 250 Gms
Milk 1000 Gms
Vanilla bean 1

• Boil the milk and sugar and vanilla bean.
• Temper the eggs with the hot mixture and cook till nape consistency.
• Sieve and pour the mixture in the ramekins wit caramel in bottom.
• Bake at 170 for about 30-35 mins or till set.

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