Roasted nut and caramel praline

A sprinkle of salt flakes is the finishing touch to this rich praline of macadamias, pecans and cashews. It's perfect with a cup of tea, as an after-dinner sweet, and for wrapping up and gifting.

• serves

  4

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• 100 g macadamia nuts
• 100 g pecans
• 100 g cashews
• 300 g caster sugar
• 250 g dark brown sugar
• 60 ml (¼ cup) thickened cream
• 1 tsp vanilla extract
• 50 g butter, diced
• 1 tsp flaked sea salt

Instructions

1. Preheat the oven to 200˚C. Place the nuts on a baking tray and roast for about 15 minutes or until lightly toasted.
2. Place the sugars and 60 ml (¼ cup) water in a saucepan and cook until the sugars dissolve and the temperature reaches 150˚C on a sugar thermometer.
3. Stir in the cream, vanilla and butter and cook until temperature reaches 160˚C. Stir through the nuts and salt and pour out onto a baking paper-lined baking tray. While still hot, cover with another sheet of baking paper and use a rolling pin to roll out to the desired thickness.
4. Allow to cool, then crack into shards to serve.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Refugee: In a Nutshell

Watch The Full Episode Here

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Watch The Full Episode Here

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