Sweet, Salty and Lots of Butter

This week is disappearing through my fingers like sand. But thankfully, it involves quite a lot of food, which is always good. We went to visit friends yesterday, and upon arrival were *delighted* with moist warm fruity fruit cake (Nigel Slater recipe) and these completely scrummy blueberry muffins:

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(needless to say, I wrote down both recipes and will be making and sharing here later in the week)

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As we slathered the fruit cake with (real!) butter (note the butter knife!!)… my friend remarked on how Irish it is to do that. No wonder we had no Vitamin D problems in this country until people started eating processed rubbish masquerading as butter. (Do you notice how, in my impending old age, I have become all rant-y and opinionated? Another ten years and I will be impossible)

Anyway.

One of my favourite food combos is sweet and salty. A couple of weeks ago, one of my favourite (actually, I was trying to think of another I read in any regularity, and have just realised it is my favourite… and my go-to for great recipe ideas) food blogs, Wholesome Ireland, posted some weak-at-the-knees-inducing photos and recipe of chocolate covered crisps. Needless to say, in the interests of research, I decided to try them out. Oh holy moly. So good were they, that we scoffed them in seconds, forgetting completely to photograph them… so here is Caitrionas photo, which would inspire anyone to have a case of wanties….

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Beautiful, no?

And so, when I was in my friends house yesterday, and she mentioned Nigellas Peanut and Crunchie Bars, I bought the peanuts and Crunchies on the way home (well, we were having visitors), googled the recipe, and promptly set to work.

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The result is incredibly moorish… one of those things you could be picking at for the longest time, and then wondering why you felt sick.

Nigella’s Peanut and Crunchie Bars

300g chocolate (I used a “good” milk chocolate, but will use half dark and half milk next time)
300g peanuts
1 tablespoon golden syrup
125g butter
160 g (4 bars) Crunchie

Melt the chocolate, golden syrup and butter in a bowl over a saucepan of simmering water.
Roughly chop the Crunchie bars and mix with the peanuts.
Combine all together, mixing to cover everything with chocolate.

In a springform tin or lined tin, spread out the mixture and leave to cool for a couple of hours in the refrigerator.

Watch as it disappears without a trace…

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