Salted caramel & macadamia pralines

Salted caramel & macadamia pralines

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(3 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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  • 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 a dairy product made from separating whole milk or cream into fat and…


  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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3rd Aug, 2015
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
10th Jun, 2014
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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