Corn Thins


Peanut and Miso Caramel Corn Thins Sandwhich

12 Original Corn Thins slices

260g caster sugar

90g butter, cubed

125ml thickened cream

1 tbsp shiro (white) miso

½ tsp sea salt

2 cups salted, roasted peanuts

1 packet dark chocolate melts

To make the miso caramel, add sugar to a medium, heavy-based saucepan. Stir constantly until sugar has completely dissolved then remove from heat, whisk in butter (be careful as it will spit) then pour in thickened cream in a slow, steady stream, whisking constantly. Whisk in miso and salt then allow to cool to room temperature.

Dip each Corn Thins slice in caramel and sprinkle one side of each with peanuts. Arrange on two trays lined with baking paper and freeze for at least 1 hour.

Sandwich together the Corn Thins slices (non-peanut sides press together). Melt chocolate and drizzle over the top of each sandwich. Allow chocolate to set before serving.


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