If you’re a child of the 70’s, then you remember the home-made toffees in patty cases covered in 100’s and 1000’s at the primary school fete.

Here’s a sophisticated version for the grown up child in you.

Made with The Sugar Breakup Dextrose, we’ve made them treat size, thin & decadent, with nuts & a fine line of dark chocolate.

• Serves: 20 pieces
• Prep time: 20 minutes
• Cooking time on stove top: 12-15 minutes
• Cookware: heavy based saucepan
• Tin: lamington tray lined with baking paper
• Difficulty: easy but be extremely careful with the hot toffee

Ingredients
1/2 cup water
1 1/2 cup The Sugar Breakup Dextrose
1 tablespoon vinegar
1/2 cup mixed nuts, seeds, coconut of your choice
10g melted dark chocolate

Putting it together

1. Line a lamington tray with baking paper and get your mixed seed and nuts measured out.
2. In a heavy based saucepan, place dextrose, water and vinegar and on low heat stir until dextrose has dissolved.
3. Bring to the boil and then don’t stir (as it boils for 10-15 mins). Watch for the colour to suddenly darken and then place some toffee into a glass of cold water. If it snap sets, the toffee is ready.
4. Take off the heat and pour very carefully into the lamington tin.
5. Let it sit for 1-2 mins, then gently sprinkle your seed and nut mix over the setting toffee. Don’t use your fingers to press it in. If tempted to touch it use the back of a spoon.
6. Let it set for 15-20 mins. Once set, break it into treat sizes pieces. It’s so thin you can break it with your fingers.
7. Put the pieces onto grease proof paper and drizzle or splash the melted dark chocolate over the top. You only need a little bit to add a decadent touch.