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
  • More effort

Nutrition per serving

  • kcal 245
  • fat 15g
  • saturates 4g
  • carbs 27g
  • sugars 26g
  • fibre 1g
  • protein 1g
  • salt 0.4g


  • 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


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.


  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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