Put on your aprons and bust your your candy thermometers, because The Sweet Swap is back for 2014!
If you aren’t familiar with The Sweet Swap, it is an online event for fellow Australian bloggers hosted by Sara (Belly Rumbles) and myself. Each blogger who registers is matched with three other bloggers and send of parcels of home made lollies and sweets to their matches across Australia. In return, three parcels from three different bloggers arrive in exchange. Bloggers then post about their experience, all while chomping down on gorgeous homemade gifts.
For those of you who aren’t bloggers you don’t need to miss out, why not arrange your own Sweet Swap with work colleagues or with your family? Receiving something homemade at your desk or in the post is a feeling that cannot be forgotten in this age of largely online communication.
Registrations open today for The Sweet Swap so if you are a food or lifestyle blogger head over the the website here and hit register where your $6.29 registration fee will be collected and given to Child Fund Australia as a donation (minus eventbrite’s $1.29 fee). This year proceeds are going to help preschool children in Vietnam – the more participants who register, the more schools we can help get fresh water on a daily basis.
For those of you who have your measuring spoons at the ready, the key dates you need to know are below:
Registrations Open – Tuesday 1 July 2014
Registrations Close – Friday 8 August 2014
Matches Sent – Monday 11 August 2014
Sweets in the Mail – by Monday 25 August 2014
Recipe and Experience Posts Live – Monday 8 September 2014
The Sweet Swap Event Round Up – Monday 29 September 2014
Thanks to all bloggers who participated last year, it was a great success because of you all and we hope you can join in again! If you didn’t participate last year but are intrigued enough to find out more, head to the website and sign up.
So, in honour of our Australian Sweet Swap, today’s Chew Town recipe is Chocolate Coated Macadamia Brittle and features the key Australian ingredient of macadamia nuts. No other nut is as decadent and buttery, and when lightly toasted it’s scent is like mana from heaven.
Given my recipe contribution to last year’s Sweet Swap (Pistachio Walnut and Coconut Nougat) was a little more complicated than the average sweet, I knew I wanted to announce this year’s event with something a little more simple.
Four ingredients has got to be a Chew Town record right? It’s hard to believe that all you need to leave your taste testers in bliss is sugar, macadamias, salt and chocolate. Trust me, I had no shortage of taste testers at work today and all agreed it was moorish.
Chocolate Coated Macadamia Brittle
- 2 cups raw macadamia nuts
- 2 cups sugar
- 1/2 teaspoon fleur de sel
- 250g good quality milk chocolate
Preheat oven to 180° Celsius.
Place macadamia nuts on a rimmed baking sheet and bake for 8 minutes until the nuts are golden. Remove from heat and transfer macadamias to a bowl. Once baking sheet is cool, line with baking paper and set aside.
Place sugar in a medium saucepan and cook over medium high heat, without stirring, until sugar begins to melt and turn golden (about 3 minutes). Continue to cook, while stirring occasionally, until sugar has melted and has turned a golden amber colour (about 10 minutes).
Remove pan from heat and stir in toasted macadamias and fleur de sel. Immediately pour macadamia mixture onto baking sheet and spread mixture to 1/2 inch thick. Let the brittle cool completely before breaking it into pieces.
Place chocolate in a heatproof bowl and microwave on high in 20 second bursts, stirring between each, until the chocolate has melted. Dip a piece of brittle into the chocolate till it is covered, then lift it out using a fork allowing the excess chocolate to drip back into the bowl. Transfer to a tray lined with baking paper and repeat with remaining brittle. Transfer the tray with dipped brittle to the fridge and cool until chocolate has set. Enjoy.