- 300g macadamia nut, lightly toasted in a pan or low oven
- 350g granulated white sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 175g light brown sugar
- 125ml whole milk
- 1 tsp vanilla extract
- 85g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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.
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.