Saturday, 6 September 2014

Salted Peanut Flapjack

I found an unopened bag of salted peanuts in the cupboard.  Ah, I know what it was. I bought two of those for a party as nibbles.  These classic nibbles weren't as popular as other stuff I offered and here they were in the cupboard.  So, I thought, I could made some Flapjack with them ........
Well, but they were "salted" peanuts.... for sweet flapjack?
"Salted caramel" has been really popular recently, hasn't it?  A bit of salt actually intensifies the sweetness.  So, here are my "salted caramel" inspired peanut flapjack.
They were surprisingly good.  A hint of salt creates a toffee like flavour.  Lovely with a cup of latte.

  • 7oz butter or margarine (butter, if you prefer) 
  • 2oz golden syrup
  • 2 tsp black treacle
  • 7oz muscovado sugar
  • 12oz porridge oats
  • 3oz plain flour
  • 3oz salted roasted peanuts 
  1. Preheat the oven to 160C and line a 20cm/8in square baking tin with baking paper.
  2. Mix the dry ingredients, (oats, flour, sugar, salt and peanuts) in a bowl. 
  3. Melt the butter or margarine in a medium pan over a low heat.  Add the golden syrup, black treacle and sugar to the margarine and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the mixed dry ingredients. 
  4. Pack the mixture into the baking tin and squash down. Bake in the oven for 20-30 minutes.
  5. Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.