Candied macadamias
TIME
45 Minutes
SERVES
Makes 1 Cup
CREATED BY
Australian Macadamia Society
SUMMARY
Break away from the traditional ‘pav’ with this delicious variation. The cinnamon in the candied macadamias makes it taste like Christmas, while their crunchy texture perfectly complements the pavlova’s delicious soft centre, fresh fruit and cream
Created by Australian Macadamia Society
Crunchy texture perfectly complements the pavlova’s delicious soft centre
Ingredients
- ½ cup caster sugar
- ¼ cup water
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup whole macadamias
Method
- Place a wire rack over a large piece of baking paper and set-aside. Place sugar and water into a saucepan and stir over low heat to dissolve the sugar. Stir in the cinnamon and the salt until fully incorporated. Bring to the boil and boil over a high heat, stirring occasionally, until a candy thermometer reads 113-115°C (soft ball stage).
- Reduce heat to a simmer and stir in the nuts until completely coated. Remove from the heat and, using kitchen tongs, remove individual nuts from the candy mixture and place on the wire rack to cool. As the nuts cool, the mixture will crystalise and harden.
- Allow to cool completely before enjoying.
Keep baking
