Something for Easter
This Nigella recipe is wickedly delicious and addictive: smooth, salty and crunchy….
300 g gf chocolate (200 g milk and 100 g dark)
125 g butter
3 tablespoons Golden Syrup
250 g salted peanuts
4 Violet Crumbles chopped (200 g gf honeycomb)
Melt on low heat butter, golden syrup and chocolate.
Stir in peanuts and honeycomb.
Pour into a 20 cm x 30 cm tray lined with foil or baking paper.
Chill for 4 hours.
Cut into bite size pieces.
PS. Gluten free honeycomb can be hard to find but I have found a gluten free honeycomb that doesn’t shatter at Crazy Clark’s, Kiwiland Confectionery : their gluten free range includes honeycomb, peanut clusters, hokey pockey clusters.