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Salted caramel & macadamia pralines

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

  • Prep: 15 mins
    Cook: 20 mins
  • Makes about 20 depending on how large you drop them
  • More effort
  • Makes about 20 depending on how large you drop them
  • More effort
  • Calories 245
  • Carbohydrates 27
  • Saturated Fat 4
  • Sugar 26
  • Protein 1
  • Fat 15
  • Fibre 1
  • Salt 0.4

Nutrition per serving

  • Calories 245
  • Carbohydrates 27
  • Saturated Fat 4
  • Sugar 26
  • Protein 1
  • Fat 15
  • Fibre 1
  • Salt 0.4

Ingredients

  • 300g macadamia nuts, 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

Tip

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.

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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