A bissel in Yiddish means a little bit, so bissella means a very little bit! When I first made this, I went into my pantry and literally pulled out all the little bits of nuts and fruit that I had left in there. Hence the name…my bissella recipe.
So, the ingredients are really up to you as are the quantities. Mine, is really just a guide.
The Ingredients
NUTS - Any ones you like or have in your pantry. I usually use almonds, cashews, walnuts, macadamias, peanuts etc
DRIED FRUITS - Any you have in your pantry. Apricots, pears, apples, mixed fruit peel, sultanas etc. Cut them up so they are all around the same size as the nuts (peel is nice because it cuts the sweetness)
TOFFEE - 1 cup caster sugar, ¼ water
CHOCOLATE - 300g dark chocolate melted
How To Make
Place all the nuts and fruit on a baking tray lined with paper
Bake on a 180-degree oven until everything is roasted but not burnt. You may need to stir it a few times.
Take out of the oven and leave to cool. Spread the nuts and fruit around the tray so they are not on top of each other too much
Stir water and sugar in a saucepan over low heat until the sugar dissolves. Don't bring it to the boil until all the sugar is dissolved.
Increase heat to high. To dissolve any sugar left on the side of the pan, brush down with a wet pastry brush. Bring to boil.
Cook until the mixture is a rich golden colour - don't let it burn. Remove from heat - the residual heat continues to colour toffee.
Pour over the nuts and fruit making sure they are all covered (if you make a large quantity of nuts and fruit you might need to make another batch of toffee).
Leave to cool
Once the toffee, fruit and nuts are cool carefully turn the slab over
Pour the melted chocolate all over the back of the toffee to coat.
Once that is all set, carefully break the slab into bits. You might be able to cut with a hot knife.
There will be a lot of leftover shards. I crush them and sprinkle it on ice cream, cakes, mix through cream etc
Yum!