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Sweet and salty chocolates

Sweet and salty chocolates recipe

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Used this recipe many times - always a hit! Try her Rocky Road as well - gorgeous. Actually 10 out of 5...

This recipe is from Nigella Lawson and plays on the salty/sweet combination. She describes it as a kitchen equivalent to crack cocaine and I have to agree that it is very addictive!


300g chocolate*
125g unsalted butter
1 x 15ml tbsp golden syrup
250g salted peanuts
4 x 40g Crunchie bars
I used a 35x20cm rectangle tin. Nigella suggests disposable foil tins as an option too.

*Nigella suggests all milk or a mixture of milk and dark. I used 250g milk and 50g dark.


Get the butter and the golden syrup melting on a low heat in a heavy based pan and break up the chocolates and add that to the golden sludge.

Put the peanuts into medium mixing bowl and crumble in the Crunchie bars.

When the chocolate mixture has just melted, pour it over the nuts and honeycomb and stir together.

Pour into prepared tin, and spread out and flatten as much as you can, using a silicon spatula.

Cover and refrigerate for 4 hours before cutting into small squares.

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