The latest issue of Delicious Magazine supplied a recipe for a "Nuts About Nutty Tray Bake." Silly name but nice and.. ummm... nutty.
A mix of plain chocolate (50g), muscovado sugar (80g) and butter (100g) are melted and mixed with plain flour (225g) to form the base. Spread this out in a baking tin and bake for 15-20 minutes at 180C. Then a 300g mix of nuts (I used macadamia, hazelnut and walnuts but pistachios, cashews etc could be used) is coated with a melted mix of muscovado sugar (120g), Golden Syrup (40g) and butter (70g) that has had 1 tbsp of double cream stirred in. This is spread evenly over the base and baked for a further 10 minutes. Allow to cool.
[Photo Andrew Barrow]
New York Times Magazine's food issue
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