Salted caramel & macadamia pralines

• macadamia nut↗300g g

  lightly toasted in a pan or low oven

• granulated white sugar↗350g g
• light brown sugar↗175g g
• whole milk↗125ml ml
• vanilla extract↗1 tsp tsp
• butter↗85g g

Step-by-step instructions

1. 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. 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. 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.