Caramelized and salted macadamia nuts

Course Pastry, Side dish
Servings 1 kg


  • 1000 g Macadamianoten
  • 500 g Suiker
  • 200 g water
  • 10 g Fleur de sel
  • 25 g Boter


  • Grill the nuts at 140˚C for 8 minutes.
  • Cook the sugar with water at 116˚C.
  • Add the warm nuts to the sugar and stir until the sugar crystallizes. Continue heating until the sugar caramelizes.
  • Add butter and salt and stir well.
  • Then, let cool down by scattering onto baking paper. Immediately detach the nuts to prevent the formation of a thick slice of caramel on the nuts.
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