There has been major developments in the world of TV since we last watched much of it (LBT = Life Before Twins). Netflix, need I say more? So many series’ right there. Cue the eye-aching time-sapping TV-marathon that is the world of American TV series’.
Our current poison of choice is Breaking Bad. Shhh.. Don’t tell me how it ends, just one more season until we find out Mr White’s fate and I. Can’t. Stop. Watching.
I was gripped by 24 from the very first season and my love affair with Mad Men is enduring. Somehow though, this TV binging, with all of the episodes right there at the click of a mouse, just doesn’t feel quite as satisfying as watching week by week. You know, in the olden days.
Knowing there are 62 episodes right there waiting, feels like a challenge I don’t have time to finish every time I sit down to watch. Is that just me?
Anyway, the matter in hand. These cookies. Whilst they don’t contain any of Walter White’s produce, I’m pretty sure they are almost as addictive.
They are salty, sweet, gooey, chewy, nutty and crunchy. All extremely important personality traits in a cookie. I can’t think of a single other thing I’d like to squish in.
Make them and thank me by telling me which series to get hooked on next.
Salted Pecan Pretzel Caramel Cookies
These delicious salted pecan caramel cookies are a must for all pretzel lovers!
- 150 g Unsalted butter
- 75 g Caster sugar
- 75 g Soft light brown sugar
- 1 Large free range egg
- 225 g Plain flour
- 1/2 Tsp Bicarbonate of Soda
- 1/2 Tsp Sea Salt
- 75 g Pecans chopped or broken into large pieces
- 40 g Salted pretzels broken into pieces
- 12 Chewy toffee sweets
Beat the butter and sugars together until the are light and fluffy (wiping down the mixing bowl as you go).
Beat in the egg.
Add the flour, bicarbonate of soda, sea salt, pecans and pretzels. Mix well, you might need to get your hands involved.
Split into 12 balls.
Squish an unwrapped (doh) toffee into the middle of each ball and seal around it.
Place on 2 baking trays lined with baking parchment, allowing room to spread.
Bake for about 15 minutes at 180C or until golden.
Eat whilst warm, or if eating later pop them in the microwave for 10 seconds. If they aren't a little warm the caramel turns to hard toffee again and is a bit too hard.
(Adapted from a recipe here.)
I can only apologise in advance for how addictive these are. Actually, I’m not even sorry. They are too good to be sorry for. Enjoy the guilty pleasure cookies whilst watching guilty pleasure TV.
Go on then what’s your guilty pleasure?
PS. I’m linking this post with The Gallery at StickyFingers as it contains two of my guilty pleasures..
PPS. I’m linking this post with the brand new linky from Caroline at Becoming a Stay at Home Mum, about being more creative. I’m really trying to work on my food photography and that’s my big creative outlet at the moment.