Macadamia Nut Caramel Squares Recipes

MACADAMIA FUDGE SQUARES

Steps:

• Position the rack in the middle of the oven. Heat the oven to 375°F. Line a 10 1/2 x 15 1/2 x 1-inch jelly roll pan with aluminum foil and butter the foil.
• In a medium bowl, thoroughly whisk together the flour, cinnamon, and salt. Set aside.
• In a large bowl set over a pot of barely simmering water, slowly melt the butter and the chocolate. Stir occasionally. Remove from the heat and, using a whisk, blend the brown sugar into the mixture, stirring until melted. Gradually mix in the granulated sugar. Stir in the eggs and the vanilla. Add the dry ingredients, stirring just until combined. Do not overmix.
• Spread the batter evenly in the prepared pan, smoothing it with the back of a tablespoon. Sprinkle the surface with the macadamia nuts and press them gently into the batter. Bake for 13 to 15 minutes, or until the top is set and the bar begins to pull away from the sides of the pan. Do not overbake. The squares should remain slightly moist on the inside. (Note: If the batter rises in the pan during baking, prick the bubbles gently with a fork to release the air.) Remove from the oven and let stand until almost cool.
• While the bar is cooling, make the glaze. To web the bar, dip a small whisk into the glaze and squiggle it across the pan. If the glaze becomes too thick, thin it with a little very hot water. Let stand until the glaze is set.
• Carefully lift the bar from the pan by grasping the foil on both sides and place it on a large cutting board. Pull down the sides of the foil and cut into 2-inch squares using a thin-bladed, sharp knife. Storage: Store in an airtight container, layered between strips of wax paper, for up to 5 days. These cookies may be frozen.

MACADAMIA NUT CARAMEL SQUARES

Steps:

• Preheat oven to 180C/350F/Gas Mark 4.
• Coarsely chop the macadamia nuts. To make the base, beat together the flour, sugar, and butter until the mixture resembles fine breadcrumbs. Press the mixture into the bottom of a 30x20 cm/12x8" rectangular baking tin. Sprinkle the macadamia nuts over top.
• To make the topping, put the butter and sugar in a saucepan, and stirring constantly, slowly bring to a boil. Boil for 1 minute, stirring constantly, then carefully pour the mixture over the macadamia nuts.
• Bake for about 20 minutes, until the caramel topping is bubbling. Remove from the oven and immediately sprinkle chocolate chips evenly over top. Leave for 2-3 minutes, until the chocolate begins to melt, then using a fork or knife, swirl the chocolate over the top. Leave to cool in the tin, then cut into squares.

CARAMEL MACADAMIA NUT CRUNCH

Steps:

• 1. Preheat the oven to 325°F. Grease a baking sheet, preferably rimmed.
• 2. In a medium saucepan, combine sugar and 1/2 cup of water. Heat over medium heat until mixture begins to simmer, about 3 minutes. Cover the pan and continue to simmer, allowing steam from cooking mixture to wash down the sides of the pan. Remove cover and continue to simmer until the mixture turns golden, 7 to 8 minutes. Immediately remove from the stove, and, to avoid mixture bubbling over, carefully pour cream in a slow, steady stream into the pan; do not stir. Return the pot to the stove, reduce heat to low, and, using a wooden spoon, gently stir mixture until cream is completely incorporated.
• 3. Transfer the caramel to a medium heat-proof bowl, add the nuts, and stir to coat the nuts evenly. Transfer the mixture to a baking sheet, spreading it evenly, and bake until dark brown, 12 to 15 minutes. Cool the brittle to room temperature and chop mixture coarsely using a food processor, a cleaver or by hand.
• 4. Cut the log into twenty 1/2-inch rounds, press one cut side of each round into the brittle, and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• 5. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.

GOLDEN WALNUT CARAMEL SQUARES

Steps:

• Line a 9-in. baking pan with foil and grease the foil; set aside., In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into prepared pan; prick crust with a fork. Bake at 350° for 18-22 minutes or until set and edges begin to brown., Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over crust; set aside., In a large heavy skillet over medium-low heat, cook sugar until melted. Do not stir. Reduce heat to low; cook for 5 minutes or until golden brown., In a large saucepan, combine the butter, cream and corn syrup. Slowly pour in cooked sugar. Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in walnuts. Pour over prepared crust., In a microwave, melt chocolate; stir until smooth. Drizzle over caramel layer. Cover and refrigerate for 2 hours or until firm., Using foil, lift candy out of pan. Gently peel off foil; cut candy into squares.

WHITE CHOCOLATE-MACADAMIA-CARAMEL BARS

Steps:

• Preheat oven to 350 F (325 F for dark or nonstick pan).
• Combine cake mix, oil, water and eggs with electric mixer on low speed until smooth.
• Spread into ungreased 13X9-inch pan.
• Bake 18-22 minutes until top is golden brown.
• Remove partially baked crust from oven.
• In 1-cup measuring cup, microwave caramel topping about 15 seconds or until warm and pourable, and drizzle over crust.
• Crumble cookies over crust.
• Bake 18-22 minutes longer or until golden brown.
• Cool completely and cut into bars.

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.