CAMP OVEN FRUIT & NUT TOFFEE CRUNCH
Where did January go to? I decided to door some outdoor cooking today. Summer is almost over and there are quite a few small camping trips on my calendar, I dont usually practice until I get there, but felt although simple this was challenging to get the heat beads right. I adapted this recipe by Melanie at the sisterscafe.blogspot and am pleased with it.
1 cup of butter (no substitutes)
1 cup of sugar
1 Tablespoon water
1 teaspoon vanilla
3 cups nuts (I used macadamiam and pecans)
½ cup craisins (I feel these could be optional)
I cut a double circle of baking paper to go on my camp oven lid but you could just grease the camp oven lid or grease tinfoil dishes. Put 12 heat beads on to heat up if your using them.
Whenever possible I dry fry or roast nuts to achieve just a slightly toasted taste. I chopped these very lightly.
Melt butter over a low heat then add sugar and water and stir constantly until sugar is completely dissolved and no longer grainy (about 10 minutes). If sugar granules stick to the sides, wipe them down with a wet pasry brush.
When the sugar is completely dissolved turn the heat up to medium (I put the other six beads under the camp oven. Stir constantly until toffee becomes a medium caramel colour, mine took about 20 minutes. If you have a candy thermometer (I don’t) it should be 300 degrees.
Take it off the heat quickly stir in the nuts, craisin, and vanilla and then spread over the baking paper on the camp oven lid or press into alfoil trays. Cool (you can refrigerate it) and then break into pieces.