Crunchy pine cones

Crunchy pine cones

By
From
Polska
Makes
20
Prep
30 mins
Photographer
Laura Edwards

Biting into a caramel pine cone always makes me think of biting into a bees’ nest. I have added sesame seeds to the recipe which makes this recipe a cross between my two favourite Polish sweet snacks: szyszki and sezamki. These light-as-air rice cakes are made with the popular Polish sweet: krówki (little cows), which you can buy in all Polish shops and in the Polish section of supermarkets too. In a Polish shop this rice would be called ryż preparowany. I’ve found a brown rice cereal in the gluten-free section of my local supermarket which is a good substitute as are other cereals as long as they are quite solid and strong, as they need to withstand both the hot fudge and the moulding process.

Ingredients

Quantity Ingredient
100g sesame seeds
100g unsalted butter
200g krówki sweets, (or equivalent cream fudge sweets)
100g strong puffed rice or other cereal

Method

  1. Lightly toast the sesame seeds in a dry frying pan and set aside.
  2. Melt the butter in a pan and start to add the krówki, mixing them together as they get softer. Eventually they will melt into one caramel coloured mass. Remove from the heat and add the toasted sesame seeds, followed by the puffed rice.
  3. Mix together well with a wooden spoon, then wait a little while (approximately 10 minutes, but check yourself when you’re happy to work with the mass without burning your hands, remembering that the inside is always warmer) before forming into pine cone shapes. Have some cold water on standby to dip your hands into.
  4. Allow to cool and harden completely before serving.
Tags:
polish
eastern european
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