Caramel Macadamia Sauce Recipes

MACADAMIA NUT CAKE WITH CARAMEL SAUCE

Steps:

• CAKE.
• Preheat oven to 350*.
• Butter a 10" round cake pan.
• In food processor combine nuts, flour and baking powder. Pulse to chop nuts finely.
• In large bowl, beat egg yolks and sugar together.
• In another bowl, beat egg whites until stiff.
• Fold whites into yolk mixture.
• Fold in nut mixture.
• Stir in vanilla.
• Spoon into cake pan.
• Bake 30 minutes until golden.
• CARAMEL SAUCE.
• In saucepan over medium heat, add sugar and half and half and stir until sugar dissolves.
• Simmer gently without stirring until caramelized.
• Remove from heat, stir in butter.
• Let cool.
• Drizzle over cake and top with whipped cream.

ROASTED BANANAS WITH MACADAMIA NUTS AND CARAMEL SAUCE

Steps:

• Position the oven racks so that they are evenly spaced with one rack in the center. Preheat the oven to convection roast at 475°F.
• For the caramel sauce, bring the sugar and cream to a boil in a heavy saucepan. Boil for 5 minutes, stirring constantly, until the sauce thickens slightly. Remove from the heat and stir in the rum.
• Arrange the bananas in a buttered, shallow baking dish. Pour the caramel sauce over them and turn to coat. Roast in the center of the oven for 6 to 10 minutes, until heated through. Sprinkle with the nuts. Spoon the caramel sauce over each serving.

SUNDAES WITH CHOCOLATE CARAMEL AND MACADAMIA NUT SAUCE

Steps:

• Stir sugar and bourbon in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high. Boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream (mixture will bubble up) and whisk until smooth. Return to boil, whisking constantly. Remove from heat, add butter and chocolate and stir until smooth. Mix in nuts. (Can be made 1 week ahead. Cover and chill. Before using, rewarm over low heat, stirring constantly and thinning with small amount of water if necessary.)
• Serve ice cream with sauce.

MACADAMIA & COCONUT CARAMELS

Steps:

• Line an 8-in. square baking dish with foil and grease the foil with 1 teaspoon butter; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, cream of tartar and remaining butter; bring to a boil over medium heat, stirring constantly. Remove from the heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 244° (firm-ball stage)., Remove from the heat; stir in remaining ingredients. Pour into prepared dish. Refrigerate until set, at least 2 hours., Using foil, lift candy out of dish. Gently peel off foil; cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends. Store in an airtight container.