Just in time for Christmas these gorgeous Florentines are ready to go when you have visitors pop around or make a great Chrissy present for family and friends. Super easy to prepare and they stay fresh for weeks in an air tight container.
Makes: 24 large Florentines
Oven temp: 180C/350F
Prep time: 20 minutes
Cook time: 10-12 minutes
Pans: large saucepan and 2 large baking trays
1 cup The Sugar Breakup Dextrose
3 tablespoons The Sugar Breakup Organic Golden Rice Malt Syrup
50g Unsalted Butter
¼ cup cream
1 cup roasted & skinned hazelnuts, roughly chopped
1 cup flaked almonds
¼ cup coconut flakes
½ cup Gluten Free Plain Flour (if you aren’t gluten free can substitute with regularly plain flour)
- Preheat oven to 180C/350F, line baking trays with baking paper.
- Roast, peel and chop hazelnuts (see instructions below for roasting and peeling).
- Place dextrose, golden rice malt syrup, butter and cream in a large saucepan over a high heat.
Stir until the mixture begins to boil.
- Once boiling turn down the heat to low/medium allowing mixture to bubble gently (do not stir) for 5-10 minutes.
- As the mixture bubbles it will begin to change colour, once it gets to a caramel colour remove from the heat and add chopped hazelnuts, flaked almonds, coconut flakes and flour.
- Quickly stir all ingredients together so the nuts are well coated with the caramel mix.
- Place heaped tablespoons of mixture onto the baking tray, flattening slightly with back of the spoon and leave plenty of space between each spoonful for the Florentines to spread.
- Bake for 10-12 minutes until golden.
- Remove from the oven, allow to cool on baking tray to become crisp and firm.
How to Roast and Peel Hazelnuts
- Preheat oven to 180C/350F.
- Place hazelnuts on a baking tray and into the oven for 10-15 minutes.
- Check hazelnuts, when they are ready the skin will be starting to crack slightly as the hazelnut flesh underneath has expanded.
- Remove from the oven, pour warm hazelnuts into a clean and dry tea towel then rub hazelnuts inside the towel.
- This will rub off most of the skins.
- Pick out skinned hazelnuts and do a final rub of any remaining hazelnuts that still have skins left on.
You can use any mix of nuts or even cereals. Simply replace the almonds and hazelnuts you’re your favourites such as walnuts, pecans, macadamia, pistachio, puffed rice or millet, unsweetened cornflakes (available at health food stores), dried unsweetened lemon and orange peel etc. Just remember you need roughly 2 to 2¼ cups in total of nuts/cereals to the quantity of caramel.