• Pumpkin ale and caramel blondies

    Serves: 24
    Cooking Time: 1 hour

    Ingredients

    • 340g unsalted butter, at room temperature
    • 200g castor sugar
    • 260g light brown sugar
    • 2,5ml (½ tsp) salt
    • 4 eggs
    • 200g self-raising flour, sifted
    • 200g cake flour, sifted
    • 150ml Van Hunks Pumpkin Ale (available at select liquor retailers)
    • 200g Wilson’s Cream Caramels, chopped

    Instructions

    1

    Preheat the oven to 180°C. Line a 34cm x 23cm baking tray with baking

    2

    paper and coat with cooking spray.

    3

    2. Add the butter to the pan and, when melted, add the sugar. Stir to coat the

    4

    nuts in the sugar as it caramelises, 5 – 8 minutes. Add the salt and peppers

    5

    and stir to combine. The sugar will turn golden brown when it is ready.

    6

    3. Pour the mixture onto a sheet of greaseproof paper or a silicone mat and

    7

    allow to cool. Break up the nuts that have clumped together

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