Salted caramel & macadamia pralines

Salted caramel & macadamia pralines

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Makes about 20 depending on how large you drop them

Crunchy, sweet, salty... these bite-sized treats are really moreish. They make a great addition to a gift hamper too

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
245
protein
1g
carbs
27g
fat
15g
saturates
4g
fibre
1g
sugar
26g
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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, November 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mrscbishopwilton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These were nice but not sure if I would do them again. They had a texture that none of us particularly liked. Ground into sprinkles, it was lovely on ice cream.

Questions

Tips