serves
4-6
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Refugee: In a Nutshell
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 100 g macadamia nuts
- 100 g pecans
- 100 g cashews
- 300 g caster sugar
- 250 g dark brown sugar
- 60 ml (¼ cup) thickened cream
- 1 tsp vanilla extract
- 50 g butter, diced
- 1 tsp flaked sea salt
Instructions
- Preheat the oven to 200˚C. Place the nuts on a baking tray and roast for about 15 minutes or until lightly toasted.
- Place the sugars and 60 ml (¼ cup) water in a saucepan and cook until the sugars dissolve and the temperature reaches 150˚C on a sugar thermometer.
- Stir in the cream, vanilla and butter and cook until temperature reaches 160˚C. Stir through the nuts and salt and pour out onto a baking paper-lined baking tray. While still hot, cover with another sheet of baking paper and use a rolling pin to roll out to the desired thickness.
- Allow to cool, then crack into shards to serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Refugee: In a Nutshell
