Salted caramel & macadamia pralines

Salted caramel & macadamia pralines

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(2 ratings)

Prep: 15 mins Cook: 20 mins

More effort

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

  • Gluten-free

Nutrition: per serving

  • kcal245
  • fat15g
  • saturates4g
  • carbs27g
  • sugars26g
  • fibre1g
  • protein1g
  • salt0.4g
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Ingredients

  • 300g macadamia nut, lightly toasted in a pan or low oven
  • 350g granulated white sugar
    Sugar

    Sugar

    shuh-ga

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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.

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Comments, questions and tips

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robinbradley
3rd Aug, 2015
0.05
Very peculiar texture. All fine up to the hard boil stage. When I took mixture off the heat and started stirring for a further 30 seconds, the mixture reacted as if I had thrown cream of tartar into the pan and started frothing up and doubled in size. I was left with a lot of not particularly distinguished crumbly fudge. Rather hard, sugary and dull. Waste of expensive macadamia nuts.
mrscbishopwilton's picture
mrscbishopwilton
10th Jun, 2014
3.8
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.
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