Caramel Macadamia Nut Crunch
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
56
Sourness
46
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Sugar1 cup
Heavy CreamDirections:
1
Preheat the oven to 325°F
2
Grease a baking sheet, preferably rimmed
3
In a medium saucepan, combine sugar and 1/2 cup of water
4
Heat over medium heat until mixture begins to simmer, about 3 minutes
5
Cover the pan and continue to simmer, allowing steam from cooking mixture to wash down the sides of the pan
6
Remove cover and continue to simmer until the mixture turns golden, 7 to 8 minutes
7
Immediately remove from the stove, and, to avoid mixture bubbling over, carefully pour cream in a slow, steady stream into the pan; do not stir
8
Return the pot to the stove, reduce heat to low, and, using a wooden spoon, gently stir mixture until cream is completely incorporated
9
Transfer the caramel to a medium heat-proof bowl, add the nuts, and stir to coat the nuts evenly
10
Transfer the mixture to a baking sheet, spreading it evenly, and bake until dark brown, 12 to 15 minutes
11
Cool the brittle to room temperature and chop mixture coarsely using a food processor, a cleaver or by hand
12
Cut the log into twenty 1/2-inch rounds, press one cut side of each round into the brittle, and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets
13
Bake until golden brown, 15 to 20 minutes
14
Remove the cookies with a spatula and cool on a wire rack
15
Preheat the oven to 325°F
16
Grease a baking sheet, preferably rimmed
17
In a medium saucepan, combine sugar and 1/2 cup of water
18
Heat over medium heat until mixture begins to simmer, about 3 minutes
19
Cover the pan and continue to simmer, allowing steam from cooking mixture to wash down the sides of the pan
20
Remove cover and continue to simmer until the mixture turns golden, 7 to 8 minutes
21
Immediately remove from the stove, and, to avoid mixture bubbling over, carefully pour cream in a slow, steady stream into the pan; do not stir
22
Return the pot to the stove, reduce heat to low, and, using a wooden spoon, gently stir mixture until cream is completely incorporated
23
Transfer the caramel to a medium heat-proof bowl, add the nuts, and stir to coat the nuts evenly
24
Transfer the mixture to a baking sheet, spreading it evenly, and bake until dark brown, 12 to 15 minutes
25
Cool the brittle to room temperature and chop mixture coarsely using a food processor, a cleaver or by hand
26
Cut the log into twenty 1/2-inch rounds, press one cut side of each round into the brittle, and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets
27
Bake until golden brown, 15 to 20 minutes
28
Remove the cookies with a spatula and cool on a wire rack