Macadamia Nut Caramel Rolls Recipes

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MACADAMIA SALTED CARAMEL TART



Macadamia Salted Caramel Tart image

This Macadamia Salted Caramel Tart recipe is a showstopper. A real salted caramel tart filling wrapped around macadamia nuts and topped with a caramelised white chocolate ganache

Provided by Marie Roffey

Categories     Dessert     Sweets

Time 1h45m

Number Of Ingredients 12

195 g (1 1/2 cups / 6.9oz) plain (all purp) flour
2 tablespoons icing (powdered / confectioners) sugar ((notes))
150 g (1 1/3 / 5.3oz) sticks unsalted butter, cubed & cold
3-4 tablespoons iced water ((notes))
1 1/2 cups caster (superfine) sugar
2 tablespoons of water
113 g (1 stick / 1⁄2 cup0 unsalted butter, chopped into cubes
1/2 cup thickened (heavy) cream
1 1/2 tsp sea salt flakes
200 g macadamias, chopped in half
200 g caramelised white chocolate
2/3 cup cream

Steps:

  • Place the butter, icing sugar and flour in a food processor and pulse a few times until it looks like wet sand. Add the water 1 tablespoon at a time and continue to just pulse between each addition until the mixture just starts clumping together.
  • Turn the dough out onto a clean work surface and just pull it together with your hands into a flat disk. Wrap in plastic wrap and refrigerate for ½ an hour.
  • Roll the chilled dough out on a lightly floured surface to about 3-4 mm thick. Carefully lift the pastry into a non stick 9 inch round fluted tart tin with removeable base. Nudge and work the pastry into the corners and up the sides. Use kitchen scissors to trim off all but 1 cm of pastry dough above the top edge of the tin. Dock the base (poke holes all over with a fork) then chill in the freezer for 15 mins.
  • Preheat the oven to 180C / 350F / 160C fan forced. Place the tart tin on top of a baking tray (this makes it easier to move in and out of the oven). Line the tart shell with baking paper and fill with pie weights.
  • Bake for 20 minutes before removing the pie weights and baking paper. Bake for a further 10 minutes, then remove from the oven and use a sharp knife to run along the top edge of the tin to cut off the excess. Return it to the oven and bake for a final 10-15 minutes until golden all over. Brush the base with the egg white and bake for a further 2 minutes.
  • Place the sugar and water in a heavy based saucepan over low heat and stir it gently with a metal spoon as the sugar starts to clump. You don't need to stir constantly but you need to be close by and stirring a few times each minute and use the back of the spoon to break up any very large clumps. This is very important so the sugar doesn't burn and dissolves evenly. It will take around 20 minutes.
  • Once the sugar is all dissolved, turn the heat up to medium and let it come to a simmer. The caramel should be amber gold in colour.
  • Work quickly but carefully as it can darken very quickly now. Add the butter. Whisk it in quickly until fully combined. Now add the cream and salt (be careful as it may splatter and bubble up) and do the same until all mixed through. By now the caramel should be a deep golden brown colour - if not allow it simmer, stirring regularly, until it is. Allow it to cool for 5-10 minutes.
  • Scatter the macadamias over the tart base, then pour the caramel all over. Use a spatula to nudge the caramel and macadamias around so you have an even spread of both. Refrigerate for 2 hours.
  • Break up the caramelised white chocolate into small chunks and set aside in a heatproof bowl. Heat the cream in a small saucepan and as soon as bubble start to appear at the edge, pour it over the chocolate. Let it sit for 3 minutes before stirring to a smooth ganache, then leave to firm up in the fridge for about 1 hour.
  • Spread the ganache over the tart, sprinkle with some extra sea salt flakes and serve.

Nutrition Facts : ServingSize 97 g, Calories 430 kcal, Carbohydrate 38.83 g, Protein 3.6 g, Fat 30.32 g, SaturatedFat 14.506 g, TransFat 0.539 g, Cholesterol 50 mg, Sodium 239 mg, Fiber 1.4 g, Sugar 28.32 g, UnsaturatedFat 13.932 g

MACADAMIA NUT STICKY BUNS



Macadamia Nut Sticky Buns image

-Taste of Home Cooking School

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 6

1/3 cup butter, softened
1/3 cup packed brown sugar
1/3 cup light corn syrup
1 teaspoon vanilla extract
1 cup chopped macadamia nuts
12 Rhodes™ Dinner Rolls

Steps:

  • Combine butter, brown sugar, corn syrup and vanilla. Divide equally between 12 muffin cups coated with cooking spray. Sprinkle macadamia nuts into muffin cups. Place one roll in each muffin cup. Cover with plastic wrap coated with cooking spray; let rise until almost doubled., Remove plastic wrap. Place muffin pan on a baking sheet. Bake at 350° for 20 minutes or until golden brown. Remove from the oven and invert onto a large serving platter. Serve warm.

Nutrition Facts :

CARAMEL ROLLS



Caramel Rolls image

This is my absolute favorite thing on earth! It's perfect for all holiday mornings!

Provided by HungerGames12

Categories     Bread     Yeast Bread Recipes

Time 3h56m

Yield 12

Number Of Ingredients 13

¾ cup water
2 tablespoons butter
2 cups white bread flour
2 tablespoons white sugar
1 ½ tablespoons nonfat dry milk powder
1 teaspoon fast-rising dry yeast
½ teaspoon salt
½ cup brown sugar
¼ cup light corn syrup
¼ cup butter
¼ cup chopped pecans
¼ cup butter, softened
½ teaspoon ground cinnamon

Steps:

  • Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
  • Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
  • Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 33.9 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 6.3 g, Sodium 177.8 mg, Sugar 13.5 g

CINNAMON-CARAMEL-NUT ROLLS



Cinnamon-Caramel-Nut Rolls image

Fun recipe for the kids to make on a Saturday morning! Must thaw two loaves of frozen bread dough overnight, so be prepared to do this first.

Provided by SusanVette

Categories     Bread     Yeast Bread Recipes

Time 2h1m

Yield 14

Number Of Ingredients 8

1 cup chopped walnuts
2 (1 pound) loaves frozen bread dough, thawed
1 cup brown sugar
1 (5.1 ounce) package non-instant vanilla pudding mix
½ cup butter
3 teaspoons ground cinnamon
2 teaspoons milk
1 teaspoon ground cinnamon

Steps:

  • Grease a 9x13-inch baking pan and sprinkle the bottom with walnuts. Tear thawed dough into pieces and place into the pan.
  • Combine brown sugar, pudding mix, butter, 3 teaspoons cinnamon, and milk in a saucepan. Cook over low heat until dissolved, 6 to 8 minutes. Pour over the dough. Sprinkle with 1 teaspoon cinnamon. Cover rolls with a clean kitchen towel and let rise until doubled in size, 1 to 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake rolls in the preheated oven until golden brown, about 30 minutes.
  • Allow to cool, about 5 minutes. Flip rolls out of pan and serve warm.

Nutrition Facts : Calories 396.3 calories, Carbohydrate 57.9 g, Cholesterol 17.4 mg, Fat 14.8 g, Fiber 3.6 g, Protein 7.9 g, SaturatedFat 4.7 g, Sodium 492.4 mg, Sugar 26.3 g

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