Salted caramel & macadamia pralines
By Sarah Cook
Crunchy, sweet, salty… these bite-sized treats are really moreish. They make a great addition to a gift hamper too
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Prep:15 mins
Cook:20 mins
- More effort
Nutrition per serving
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kcal 245
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fat 15g
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saturates 4g
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carbs 27g
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sugars 26g
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fibre 1g
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protein 1g
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salt 0.4g
Ingredients
- 300g macadamia nuts, lightly toasted in a pan or low oven
- 350g granulated white sugar
- 175g light brown sugar
- 125ml whole milk
- 1 tsp vanilla extract
- 85g butter
Tip
Using a sugar thermometerFor this recipe it's essential to use a sugar thermometer if you want caramel to set in a paricular way. Sugar thermometers are clearly labelled, so it's easy to spot when you're at the right point. In this case, hard-ball.
Method
First lay a big sheet of baking parchment over your work surface for later. Now mix all the ingredients, with 1 tsp sea salt, in a large saucepan. Cook over a low heat, stirring occasionally, until the sugar has melted, then turn up the heat and bring to the boil.
When boiling, add a sugar thermometer and stir continuously until it reaches hard-ball stage (see tip, left). Remove the pan from the heat, keep stirring for 30 secs then, working quickly using a wooden spoon, drop spoonfuls of the mixture onto the parchment – they’ll spread a little, so leave room as you dollop. The mixture will thicken fast, if you don’t work quickly it’ll get too thick to settle into flat pralines.
Scatter a few more salt flakes over each, then leave the pralines to cool and harden. They’ll keep in an airtight container for a few days. But they’re at their best within 24 hrs of making.
