Caramel Macadamia Hazelnut Slice Recipes

EASY CARAMELIZED MACADAMIA NUTS

Steps:

• Gather the ingredients.
• Heat a small, heavy-based saucepan over medium heat. Add the sugar and macadamia nuts to the pan and stir.
• Continue stirring gently until the sugar has melted and the macadamia nuts have caramelized.
• Carefully transfer nuts onto waxed paper. Allow to cool.
• Once cool, break into pieces. When completely cool, store in a tightly covered container.

MACADAMIA CARAMEL SLICE

Steps:

• Preheat oven to 180°C. Line the base and sides of a 18cm square tin with baking paper, allowing paper to overhang the sides.
• Spread macadamia nuts evenly over a baking tray and cook in preheated oven for 7 minutes or until toasted.
• Place the biscuits in the bowl of a food processor and process until finely crushed. Transfer to a medium bowl and add the melted butter. Stir until well combined. Press the biscuit mixture evenly over the base of the lined pan and smooth the surface with the back of a spoon. Place in the fridge for 1 hour to chill.
• Place condensed milk, golden syrup and 30g of the unsalted butter in a medium non-stick saucepan. Cook over medium heat, stirring constantly, for 10-15 minutes or until the mixture thickens and turns a caramel colour. Remove from heat and add the toasted macadamia nuts. Stir until well combined. Spoon the hot caramel over the biscuit base and smooth the surface. Place in the fridge for 1 hour to set.
• Place the chocolate and remaining butter in a small clean, dry heatproof bowl. Place the bowl over a small saucepan of barely simmering water over low heat (make sure the bowl doesn't touch the water). Use a dry metal spoon to stir gently for 2 minutes or until mixture melts and is smooth. Pour the chocolate mixture evenly over caramel filling and smooth surface with a knife. Place in the fridge for 15 minutes or until the chocolate sets. Cut into 12 pieces to serve.

CARAMEL, MACADAMIA & HAZELNUT SLICE

Steps:

• Preheat oven to 180°C Grease an 18cm x 28cm cake tin and line base and sides with baking paper, allowing the paper to overhang on the opposite ends.
• To make the base, sift the flour and cinnamon into a bowl, then stir in the hazelnut meal and brown sugar.
• Put the chocolate and butter in a small saucepan and cook over low heat until just melted. Remove from heat. When it has cooled mix it into the dry ingredients. Add the egg, mixing well.
• Using the back of a spoon, press the mixture into the base of the prepared tin. Bake in oven for 15 minutes or until firm. Remove from oven, let cool to room temperature. Leave in the tin.
• To make the topping, place the hazelnuts on a baking tray and bake in 180C oven for 8 minutes or until the skins start to split. Remove the hazelnuts from the oven, wrap in a clean, dry tea towel, then rub vigorously to remove the skins.
• Put condensed milk, golden syrup and butter in a saucepan, and heat over a low heat, stirring, until just about to boil. Pour mixture over the cooked base, then top with hazelnuts and macadamias. Bake for 15 minutes or until the topping is firm. Let cook in the tin.
• Drizzle the slice with melted dark chocolate. Once the chocolate is set, cut the slice into fingers to serve.

MACADAMIA CARAMEL TART

Steps:

• In a food processor, combine the flour, 1/2 cup sugar and butter. Cover and pulse until blended. Add eggs; pulse until blended. On a lightly floured surface, gently knead dough 5 times or until a ball is formed., Between two sheets of waxed paper, roll two-thirds of dough into a 13-in. circle; press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. Cover and chill. Roll remaining dough into a 9-in. circle; chill., In a large heavy skillet, cook and stir the remaining sugar over medium heat until melted and dark brown, about 20 minutes. Slowly stir in cream until blended. Remove from the heat; stir in nuts. , Cool for 15 minutes. Pour into prepared pan. Top with 9-in. pastry circle. Fold pastry from sides of pan over the top pastry; seal edges with a fork. Brush top with egg white., Bake at 325° for 50-55 minutes or until golden brown. cool on a wire rack for 20 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely before cutting.