Friday, February 28, 2014

Macadamia Nut Caramel Sauce


Macadamia Nut Caramel Sauce... Say it again.... Macadamia Nut Caramel Sauce. Goodness gracious (I am being polite. Please insert your own expression if you like), this stuff is to die for! I am a huge caramel fan and would happily enjoy some everyday if my waistline would let me! This sauce is amazing on pretty much anything, especially this Vanilla Pineapple Ice Cream I whipped up with my little boy the other day.

It is a pretty simple, but delicate, process to make a good caramel. You are literally cooking sugar, so your full attention will be needed for this dessert! Melted sugar, butter, and cream are heated and mixed... And that's it. That's caramel. Adding in the nuts is, well, the cherry on top!

I could eat this straight from the jar, on ice cream, on graham crackers... But, I am thinking it would be a perfect cheesecake topping too! I know what I'm making for my birthday in a few weeks!



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Macadamia Nut Caramel Sauce
very slightly modified from SmittenKitchen.com


1 cup white sugar
6 ounces salted butter
1/2 cup + 2 tablespoons heavy cream, room temperature
1/2 cup toasted and chopped macadamia nuts

In a medium to large pot, melt the sugar over moderately high heat. Whisk the sugar as it melts to get even melting and heating. Keep whisking until liquefied, and the sugar becomes a rich copper color.




Add the butter all at once and stir it in (warning, it will splutter! Don't be scared...but don't burn yourself!). Once combined, remove the pot from the heat. Pour in the heavy cream (the sugar will foam up) and whisk until smooth. Gently whisk in the chopped nuts.





You can use this sauce immediately or store in an airtight container or jar for up to two weeks in the fridge (mine never lasts that long!). To reheat, uncover and microwave for about 30 seconds.

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