|60 ml||water — cold|
|15 ml||Sheridans gelatine — powder|
|250 ml||brown sugar|
|60 ml||water — hot|
|15 ml||cocoa powder|
|50 g||pecan nuts — toasted, finely chopped|
|125 ml||icing sugar|
Place the cold water into a small bowl and sprinkle the gelatine on top. Allow it to set for 5 minutes. Place the small bowl into a bigger bowl of warm water. Use the heat from the water to melt the gelatine in the small bowl without letting any of the water run into the small bowl.
Heat the sugar and water together in a saucepan. Stir until all of the sugar has been dissolved and then stir in the cocoa. Pour some of the warm cocoa mixture into the gelatin mixture and stir. Pour all of it back in with the rest of the cocoa mixture and whisk gently to combine.
Use an electric whisk to whisk the mixture for 10 minutes until pale and foamy. Stir in the nuts. Pour it out into a tray lined with baking paper that has been sprayed with some cooking spray. Spread it to the thickness that you prefer. Allow it to set for at least 6 hours or over night. Cut it into squares and dust each one with some icing sugar.