Salted Caramel & Macadamia Pralines

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

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Makes about 20 depending on how large you drop them

Nutrition per serving

• Kcalories

  245

• Protein

  1g

• Carbs

  27g

• Fat

  15g

• Saturates

  4g

• Fibre

  1g

• Sugar

  26g

• Salt

  0.4g

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

Directions

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.

Categories: All Christmas, Cakes & Baking