It has been a busy cookbook season! I spent final evening studying by means of the Ottolenghi Take a look at Kitchen Cookbook and am revisiting all the pieces I’ve bookmarked in Aran’s Cannelle et Vanille Bakes Easy whereas it’s wet this week and we are able to work on some baking initiatives. If you happen to eat gluten free, by want or alternative, Aran is your gal. It’s possible you’ll know her from her gf sourdough tutorials on instagram.

Aran is considered one of my favourite meals folks. Most significantly, she is a beautiful and beneficiant individual. Simply as humble and charming as her pictures lead you to consider. Her pictures are romantic, the recipes are clear and uncomplicated and he or she gives subs for all kinds of dietary points. She is the gluten free baking grasp, and at all times the place I am going for reference. The e book does name for some specialty flours, however should you prepare dinner gluten free and make a couple of issues from her e book, they gained’t go to waste. My favorites have been the Lemon Curd, Lemon Pound Cake, Double Chocolate Crinkle Cookies and this toffee! I really like how brief the listing of components is, you might even have all the pieces to make a batch right this moment.

Congrats, Aran!


Makes one 9×13 pan

This makes a great gift across the holidays. We saved it within the fridge for while you simply want a candy nibble after a meal. In case you are nut free, you possibly can sub in some candied pepitas or some crushed sweet canes and cocoa nibs on high.


¾ cup (100 g ) uncooked hazelnuts

1 cup unsalted butter (or dairy free butter) reduce into cubes

¾ cup sugar

½ cup gentle brown sugar

¼ cup water, room temperature

½ tsp. Kosher salt

2 tsp. Vanilla extract

¼ tsp baking soda

4 ounces 70% chocolate, finely chopped


Preheat the oven to 325’ and line a big rimmed baking sheet with parchment paper. 

On a second sheet, unfold the hazelnuts and roast for 15-20 minutes, till aromatic and golden brown. When they’re cool sufficient to deal with, switch them to a big kitchen towel and rub collectively to loosen their skins. As soon as they’re principally peeled (a little bit of pores and skin is okay), switch them to a meals processor and pulse a couple of occasions to roughly chop. Put aside. 

In a medium saucepan, stir collectively the butter, each sugar, water and salt. Prepare dinner over medium-high warmth, undisturbed, till it registers at 300’, about quarter-hour. The combination might be darkish brown and scent caramelized. Take away the pan from the warmth and thoroughly add the vanilla, it’s going to splatter. Stir within the baking soda till it’s distributed – don’t overmix. You wish to protect a few of that gasoline. 

Pour the toffee onto the ready baking sheet and unfold it evenly with a spatula. Sprinkle the highest with the chopped chocolate. The warmth of the toffee will soften it. Unfold it evenly with a spatula. Distribute the chopped hazelnuts throughout the highest and press down in order that they stick into the chocolate. 

Let the toffee cool fully for a couple of hours, or pace up this course of within the fridge. Break the toffee into items and retailer in an hermetic container for as much as a month.

©2021 by Aran Goyoaga. Excerpted from Cannelle et Vanille Bakes Easy by permission of Sasquatch Books.