Welcome to adobo-down-under!

Musings. Family. Food. Stories. Cooking. Recipes. Eating. A recipe journal. From simple Filipino dishes to challenging recipes and exciting gastronomical failures. This is for my girls to look back on for comfort, memories, laughs, love and lots of food!

Thursday, December 22, 2011

Maple caramelized macadamia nuts

Kitchen accidents that turn out successfully are a thing of beauty. Take for instance our mixed berry jam that started simply as a kind of experiment which has now become a basic necessity in our home. And this caramelized macadamia nuts are no exception. The initial intention was to create a kind of sticky topping for some rolls recreating a Bourke Street Bakery treat. The first batch was out of 100g pack which after caramelizing and cooling, turned out to be so amazingly good and addictive, there was nothing left to top the rolls.  And so our obsession to caramelized macadamia began.

To make these we used:

100g pack or 1 cup natural macadamia nuts
(you can chop them in half if they’re whole nuts)

½ cup caster sugar

1 tbsp maple syrup

Place sugar and macadamia in a sauce pan over medium heat and let the sugar melt, stirring occasionally to avoid sticking on the pan and burning the sugar and nuts. Once sugar has melted, add the maple syrup and continue to stir until nuts are covered by the sugar.

Pour onto a tray lined with baking paper and let cool.

You can transfer them into jars and keep for when you want to use them. Great for those in-between snacks or while watching your favourite DVD or serve alongside some ice cream. I promise you, they won’t last long.

1 comment:

  1. Maple caramelized macadamia nuts are scrumptious. These are healthy too. Like this awesome post.



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