Macadamia, coconut, honey and vanilla caramel toffee
yup, it’s all that and more
So, this is becoming a staple in our house/business/life. It makes a fabulous gift and keeps well (ha ha) if you have a fairly dry enviroment – mostly, caramel / sugar doesn’t take kindly to humid surroundings, it goes sticky.
Bearing that all in mind, it’s a pleasure to make if you have a thermometer to gauge the EXACT temperature, the degrees really do matter here and a thermometer is what will make it easy. You can certainly play with the flavours, I love macadamia nuts as they don’t need to be roasted to elevate their fabulousness.
I tweaked the recipe from the original @Yotam and @Helen Goh from @Ottolenghi, single cream is all that is needed, the additional fat content of our double cream in South Africa meant the caramel simply didn’t set, let alone reach a chewy consistency.
160g macadamia nuts
70g unsweetened coconut flakes
100g unsalted butter
100g runny honey
100g liquid glucose
160g soft brown sugar
Scraped seeds from a vanilla pod
¼ tsp flaky sea salt ( Maldon)
Makes 18 or more if cut smaller
Preheat the oven 150’C, line a 20cm square tin with baking paper
Toast the nuts for about 7 mins until golden brown
Spread the coconut out on a sheet and bake about 2 mins, until just beginning to turn brown – remove and cool.
Lightly crush the coconut with your hands
For the caramel
Melt the butter and add the honey, glucose, sugar, vanilla and salt
Stir until combined, then increase the heat to medium
Bring to the boil – resist the urge to stir !
123-124’C – firm ball stage – remove from the heat and add the rest of the ingredients
Pour into the lined tin and allow to cool for an hour or so before cutting into pieces
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