Name: Salted caramel & macadamia pralines
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes about 20 depending on how large you drop them
Ingredients: 300g macadamia nut 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

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Salted caramel & macadamia pralines

Salted caramel & macadamia pralines

Sarah Cook

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Makes about 20 depending on how large you drop them

More effort

Prep: 15 mins

Cook: 20 mins

A star rating of 3 out of 5.3 ratingsRate

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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

300g macadamia nut

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

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Nutrition: per serving

kcal245
fat15g
saturates4g
carbs27g
sugars26g
fibre1g
protein1g
salt0.4g

Method

step 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.
step 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.
step 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 TIPS

USING A SUGAR THERMOMETER

For 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.

Recipe from Good Food magazine, November 2013

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A star rating of 3 out of 5.3 ratings

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