Salted, spicy, and smoky caramel.

Ingredients

2 cups white sugar

Half cup water

Half cup roughly chopped pecans

1 tbls Pukara Estate Chilli Smoked Salt

Method

Combine sugar and water in a medium saucepan. Stir over medium heat until the sugar dissolves, then bring to a boil. Occasionally brush the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. Continue cooking for 15 minutes or until the mixture turns a rich golden color.

Evenly spread the chopped pecans over a baking tray. Pour the toffee liquid evenly over the nuts. Sprinkle with smoked salt.

Allow to cool completely, then break into pieces. Serve with rich chocolate ice cream.