makes
60
prep
5 minutes
cook
30 minutes
difficulty
Easy
makes
60
serves
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 240 g (8½ oz/1½ cups) macadamias, toasted
- 100 g (3½ oz) flaked almonds, toasted
- 1 tbsp salt flakes, plus 3½ tsp for topping
- 150 g (5½ oz) unsalted butter
- 375 ml (12½ fl oz/1½ cups) pure cream (40–42% fat)
- 240 g (8½ oz) caster sugar
- 150 g (5½ oz) honey
- 150 g (5½ oz) liquid glucose
Setting time: 2 hours.
Instructions
- Preheat the oven to 150°C (300°F).
- Toast the macadamias and almonds on separate baking trays for 10–15 minutes, until lightly toasted, checking from time to time. Remove from the oven and set aside.
- Line a 20 cm (8 in) square tin with baking paper and sprinkle some of the extra topping salt over the base.
- Add the nuts to a bowl.
- Melt the butter in a saucepan over a low heat. Add the cream, sugar, honey, glucose and 1 tbsp of the salt, then stir until combined and starting to bubble. Increase the heat to medium and bring to the boil, without stirring. Cook until the mixture reaches 126°C (258°F), which might take 20 minutes.
- Once at temperature, immediately remove from the heat and pour in the nuts, then stir through.
- Tip into the lined baking tin, then flatten out with a heatproof spatula. Sprinkle with the remaining salt, then leave to set for 2 hours.
- Once cooled, remove from the tin and cut into 5 × 2 cm (2 × ¾ in) pieces. The caramels will keep in an airtight container for up to a week.
This is an edited extract from Cook: Sweet by Karen Martini (Hardie Grant Books). Photography: © Armelle Habib
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.
