Roughly chop the mixed nuts.
- 1 Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment or silicon sheets.
- 2 Measure the butter, sugar and salted caramel into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour and chopped nuts to the pan. Stir well to mix.
- 3 Make 18 florentines by spooning nine spoonfuls of the mixture on to each of the prepared baking trays, leaving plenty of room for them to spread during cooking.
- 4 Bake for 8-10 minutes, or until golden-brown.
- 5 Leave the florentines to cool before lifting onto a cooling rack (if the florentines have been baked on greased baking trays, allow them to harden before lifting onto cooling racks).
- 6 Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl.
- 7 Stir until the chocolate reaches a melting temperature of 53C. Meanwhile, finely chop or grate the remaining chocolate.
- 8 Carefully remove the bowl from the pan, add the rest of the chocolate and stir gently until the chocolate has cooled to 26C/79F.
- 9 Spread the melted chocolate over each florentine and leave to set. Store in an airtight container.
Really nice recipe, I used a mixture of peanuts, almonds and hazelnuts. I think dark chocolate would have worked better than milk though.
Very good BUT the recipe gives too much flour. You only need about 80% of what it says. Tastes good though
Really quick and easy to make and a great consistency. Vary nut & chocolate amounts to personal preference!