serves
4
prep
10 minutes
cook
1:10 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1:10
hour
difficulty
Easy
level
Stream free On Demand
Soup To Nuts
Watch full episode here
G
Watch full episode here
G
Ingredients
- 2 scoops of vanilla ice-cream, per person
- 1 tbsp (20 ml) Frangelico, per person, optional
- 1 shot of decaffeinated espresso, per person
Pecan topping
- 200 g pecans
- 2 tbsp unsalted butter
- 2 tbsp dark brown sugar
- 2 tbsp golden syrup
- ¼ tsp vanilla extract
- ¼ tsp bicarbonate of soda
- 1 tsp smoked salt
- 1 cup salted cashews
- ½ cup dark chocolate block (70% cocoa), roughly chopped, plus extra to serve
Instructions
- Preheat the oven to 130˚C fan-forced. Spread the pecans on a lined baking tray and bake for 10 minutes. In a medium saucepan, combine the butter, sugar, golden syrup and vanilla and bring to a simmer. Add the bicarbonate of soda and allow to foam. Stir the toasted pecans through the toffee and season with the smoked salt. Spread the pecan toffee mixture across the same lined baking tray and bake for 1 hour. Remove from the oven and allow to cool. Combine the cooled pecans with the cashews and dark chocolate.
- Divide the scoops of vanilla ice-cream between serving cups. Pour over the Frangelico and grate over a little extra dark chocolate. Serve with a shot of decaffeinated espresso and a handful of the nut and chocolate mixture.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Soup To Nuts
