Pumpkin ale and caramel blondies
Ingredients
- 340g unsalted butter, at room temperature
- 200g castor sugar
- 260g light brown sugar
- 2,5ml (½ tsp) salt
- 4 eggs
- 200g self-raising flour, sifted
- 200g cake flour, sifted
- 150ml Van Hunks Pumpkin Ale (available at select liquor retailers)
- 200g Wilson’s Cream Caramels, chopped
Instructions
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Preheat the oven to 180°C. Line a 34cm x 23cm baking tray with baking
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paper and coat with cooking spray.
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2. Add the butter to the pan and, when melted, add the sugar. Stir to coat the
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nuts in the sugar as it caramelises, 5 – 8 minutes. Add the salt and peppers
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and stir to combine. The sugar will turn golden brown when it is ready.
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3. Pour the mixture onto a sheet of greaseproof paper or a silicone mat and
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allow to cool. Break up the nuts that have clumped together
