Butter Crunch Toffee Serve 12

1/2 cup unsalted butter 1⁄2 cup sugar 1/8 (40g) cup water 1/4 tsp sea salt 1 tsp corn syrup

1. In a heavy bottomed sauce pan, combine all ingredients.
Cook while stirring to 300F, or ‘hard crack’ stage.
Immediately pour onto a parchment lined baking sheet and let cool. Notes: Once cooled, toffee can be covered in melted chocolate and chopped toasted nuts.

Pecan Caramel Squares

Makes approx. 16 squares (9x9 square pan)

Step 1: Shortbread Crust

½ cup butter, unsalted, softened ¼ cup granulated sugar 1 ½ cup all purpose flour ¼ crushed pecan pieces 1 pinch of salt

1. In a large bowl beat the sugar and salt with the butter until pale and fluffy. Add the flour in 3 different stages, until fully incorporated into the mixture.
2. Add the pecan pieces and mix until well distributed.
3. Line a 9 inch square pan with parchment paper and press the dough evenly onto the bottom of the pan. Prick the crust with a fork.
4. Bake at 350 until the edges start to become golden brown approx. 20-25 minutes.
5. Remove from oven and let cool.

Step 2: Caramel Filling

1 cup packed brown sugar 1 cup butter, cubed 2/3 cup white corn syrup 1/3 cup granulated sugar ¼ cup whipping cream (35%) 2 tsp vanilla 1 cup toasted pecan pieces

1. In a large saucepan bring both sugars, corn syrup, butter and cream to a boil over medium- high heat, stirring constantly. Continue to boil, stirring until mixture reaches 118C (use a candy thermometer). This will take approx. 7-10 minutes.
2. Remove from the heat and using caution add the vanilla (this can have a reaction, so be careful of the bubbling sugar so that you don’t get burned).
3. Pour this mixture over the baked shortbread crust, sprinkle with the toasted pecans and let cool for 30 minutes.
4. Refrigerate until completely set, which will take up to 2 hours.

Step 3: Chocolate topping

225g dark chocolate, finely chopped 2 tsp cream 2 tsp butter

1. In a double boiler melt the chocolate with the butter and cream, stirring until all is smooth and incorporated.
2. Pour over the set filling and smooth with a spatula.
3. Refrigerate for at least 1 hour.

Serving recommendation:

1. Remove from the fridge and let sit at room temp for 20 mins. 
2. Use a hot, dry knife to cut the squares.

Butterscotch sauce 

Serve 12

1 cup packed brown sugar 1/2 cup unsalted butter 1 1/4 cups heavy cream 1/4 cup golden syrup or light corn syrup 1 pinch of salt

1. In a saucepan over medium heat, combine the butter, sugar and the syrup. once the sugar has dissolved, add the cream and bring to a low boil, stirring occasionally until the sauce reduces and thickens, approx 10 mins.
2. Remove from heat.