Description
RECOMMENDED EQUIPMENT
- medium bowl
- cling film
- small pot
- sharp knife
- cutting board
- small bowl that fits the small pot
Ingredients
Units Scale
DOUGH
- 125 grams butter, room-temperature
- 75 grams white sugar
- 250 grams all-purpose flour
- 8g vanilla sugar
- pinch of salt
- 1 egg
- 225 grams white sugar
- 250 grams macadamia nuts
- 200 grams peanuts
- 2 tbsp butter
- 50 grams heavy cream
- 300 grams white chocolate
- 1.5 tsp coconut oil
Instructions
PREPARATIONS
- Weigh out all the ingredients beforehand and have them ready. Make sure you have the right amount of nuts to hand, as you need to prepare the caramel quickly.
INSTRUCTIONS
- Place butter, sugar, all-purpose flour, vanilla sugar, a pinch of salt and an egg in a medium-sized bowl. Knead into a shortcrust pastry. Wrap the ball of dough in cling film and place in the fridge for 30 minutes.
- After 30 minutes, preheat the oven to 200°C / 390°F and spread a layer of baking paper on a work surface. Sprinkle with a little flour and roll out the dough ball from the fridge to a size of about 31×24 cm (approximately 12×9 inches). Now place the baking paper with the dough on a baking tray and bake in the oven for around 12-13 minutes. The dough should be light in color when it comes out of the oven and at most slightly brown at the edges. Then remove the dough from the oven and leave to cool.
- Meanwhile make the caramel in a small pot. To do this, melt sugar over a low to medium heat, stirring constantly. As soon as the sugar has completely melted and turned amber, remove from the heat and stir in butter and heavy cream, one at a time. Don’t panic it’s normal that it gets bubbly just keep stirring, but be careful not to burn yourself. While stirring let it simmer for a minute or so on a low heat.
- Once the mixture has become a smooth caramel, stir in whole macadamia nuts and peanuts. Now quickly spread the nut-caramel mixture evenly over the cooled dough and press lightly onto the dough so that the caramel and the dough can combine, and leave to stand for around 45-60 minutes so that the caramel can harden.
- In the meantime, place the chocolate and coconut oil in a small heatproof glass or stainless steel bowl and fill the pot in which you prepared the caramel with water and bring to the boil over a medium heat on the stove. This not only makes it very easy to remove the caramel residue but also melts the chocolate for the next step. Do not pour the water away, but hang the bowl with the chocolate in the pot. But it shouldn’t touch the water. White chocolate is a little diva and only needs the steam to melt. Leave it to stand for approx. 10-15 minutes. Stir the chocolate from time to time and make sure no water gets in the bowl.
- As soon as the caramel hardened, use a sharp knife to cut the nut caramel sheet as desired. I opted for squares. Now hold the squares by the nut-caramel layer and dip them with the dough layer into the melted chocolate and allow to drip off well. Leave the squares to dry on the nut-caramel layer. For quicker drying, place the squares in the fridge.
- Enjoy 🙂
- Prep Time: 5 min
- Passive Time: 40 min
- Cook Time: 60 min
