I love the food blogging community 🙂 Nearly everyone I’ve met so far have been friendly, helpful and wonderfully caring. This year some of us have come together to participate in The Sweet Swap to help raise funds for the Child Fund Australia, an independent non-profit organisation that works to reduce poverty for children in developing countries.
It’s a brand new event that Amanda (Chew Town) and Sara (Belly Rumbles) have created this year ~ And as soon I heard about it, I immediately signed up. It’s a really simple and fun event, we donate a small fee to register and then we bake our sweet goodies, pack and send them to our 3 matches. We then wait patiently for our 3 parcels to arrive 🙂
My first sweet swap goodie to arrive was from Billy (A Table For Two)! I was in shock for a good minute or two because I had been following Billy’s blog since his Masterchef days and also have his book in my bookshelf. Never would I thought I’d have the chance to try anything he makes, let alone his chocolate truffles! They’re not your oridnary truffles these are Salted Caramel Popping Candy Chocolate Truffles! I loved salted caramel and popping candy going off in my mouth ~ Its also super cute with his logo on the truffles.
Next to arrive was homemade Toffifay from Rhonda (The Dainty Baker), I actually never had a proper Toffifay before but these homemade ones were so delicious and addictive! I loved the chewiness from the caramel and the crunchiness from the roasted hazelnut 🙂 Can’t wait to try and make some at home!
It took longer for the last goodies to arrive, turns out that my neighbour accidentally took it… thank gosh he returned it unopened and again another huge surprise it was from Amanda (Chew Tow) one of the co-organisers of The Sweet Swap! What a coincidence 🙂 Amanda made Pistachio, Walnut and Coconut Nougat, I’m not usually a fan of nougat but these were so delicious. With a soft and marshmallowy texture and I love anything with pistachios ~
As for myself, I feel a little bad because I didn’t have the time nor have the skills to make such pretty chocolate truffles. Instead I decided to make a brittle and chose this Almond Graham Cracker Brittle, it attracted me because I recently bought a large box of Graham Crackers and thought this would be a great recipe to use them instead of just making S’mores 😉
Recipe – Almond Graham Cracker Brittle adapted from Korean American Mommy
Yield – 12 slices
200g (1 Cup) Brown Sugar
225g Unsalted Butter
Pinch of Salt
1 Cup Sliced or Flaked Almonds (Or any nuts you like)
Graham crackers approximately 10 pieces
– It’s a bit harder to find Graham Crackers in Australia, I got mine from USA Foods
– I guess if you can’t find them any tea biscuits should work too
– Caramel will be very hot so be very careful
– Brittle will be very soft but don’t worry it will harden up as it cools 🙂
1) Preheat oven to 175Cº (350ºF). Cover baking tray with aluminium foil, ensure that it hangs over the edges to make it easy to remove. Lay graham crackers to cover the whole tray.
2) In a large saucepan, melt butter on medium/high heat and then add the brown sugar. Stir and bring to a boil. Constantly stirring until the sugar dissolves and becomes a thick caramel.
3) Lower heat to medium/low pour almonds in and stir. Cook until all almonds are covered in the caramel. Caramel will be very hot, carefully pour over the graham crackers and spread it out evenly. Bake in oven for 10 minutes and remove from oven and leave to cool completely before breaking or cutting it into pieces.
I have been told these are toothachingly sweet 😛 But I can’t get enough of the soft gooey almond topping and the crunchy graham cracker base! Hope my Sweet Swap matches liked these and my Dearest Readers will also try making these.