Salted caramel choc pots
Combining sweet and salty flavours really works when chocolate and toffee is involved - best served in individual portions
Salted caramel pecan sour
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 100g pecansfinely chopped
- 160g golden caster sugar
- ½ tsp sea saltflakes
- Reyka vodka
- 3 egg whites
- 120ml fresh clementine juice(about 2-3 clementines)
- 18 drops chocolate bitters(we used Fee brothers Aztec chocolate bitters)
- ice
- 6 dehydrated orange slicesto serve
- good grating of nutmegto serve
Nutrition: per serving
- kcal358
- fat12g
- saturates1g
- carbs29g
- sugars29g
- fibre2g
- protein3g
- salt0.5g
Method
step 1
Toast the pecans in a dry saucepan for 1-2 mins, then take off the heat. Quickly add the sugar and 80ml water, stir rapidly to dissolve the sugar, add the salt, then leave the mixture to cool completely. Pour through a sieve to remove the pecans.
step 2
Pour the pecan salted caramel syrup, vodka, egg whites, clementine juice and bitters into a cocktail shaker. Shake hard for 30 secs to add volume to the egg white. Add some ice and shake again for a further 15 secs, then strain into rocks or coupe glasses. Garnish each with a dehydrated orange slice and grate fresh nutmeg over, to taste. Serve immediately.
