Salted caramel & macadamia pralines
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes about 20 depending on how large you drop them
Skip to ingredients
- 300g macadamia nutlightly toasted in a pan or low oven
- 350g granulated white sugar
- 175g light brown sugar
- 125ml whole milk
- 1 tsp vanilla extract
- 85g butter
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.
