Macadamia Nut Caramel Squares
Indulge in the buttery decadence of Macadamia Nut Caramel Squares, a heavenly treat that combines a crisp shortbread base with a rich, nutty caramel topping. This recipe features the luxurious crunch of toasted macadamia nuts melded with a luscious caramel filling made from brown sugar, heavy cream, and a hint of sea salt for the perfect balance of sweet and salty. The golden shortbread crust, crafted with flour, butter, and sugar, provides a perfect foundation for the gooey caramel layer that’s baked to perfection. These bars are ideal for special occasions, holiday dessert spreads, or as an irresistible snack to satisfy your sweet tooth. Easy to prepare in just under an hour, this recipe yields 16 squares of indulgence that can be enjoyed straight out of the fridge for a cool, velvety texture. Make a batch of these macadamia nut caramel bars for a blend of gourmet flavor and homemade comfort that’s utterly unforgettable!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Unsalted butter
- 50 grams Granulated sugar
- 150 grams Macadamia nuts, roughly chopped
- 150 grams Brown sugar
- 100 milliliters Heavy cream
- 2 tablespoons Light corn syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Sea salt
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium-sized mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold unsalted butter in small cubes and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Press the shortbread mixture evenly into the prepared baking pan to form the crust. Prick it lightly with a fork to prevent bubbling during baking.
Bake the shortbread base in the preheated oven for 15 minutes, or until golden brown. Remove from the oven and let it cool slightly while you prepare the filling.
To make the caramel filling, combine the brown sugar, heavy cream, unsalted butter, and light corn syrup in a medium saucepan over medium heat. Stir continuously until the sugar dissolves and the mixture begins to bubble.
Once bubbling, insert a candy thermometer and continue to cook the caramel until it reaches 115°C (240°F), stirring occasionally.
Remove the caramel from the heat and stir in the chopped macadamia nuts, vanilla extract, and sea salt.
Pour the caramel mixture evenly over the partially cooled shortbread base. Spread it out with a spatula if necessary to ensure an even layer.
Return the pan to the oven and bake for an additional 8–10 minutes, or until the caramel layer is set but still soft.
Let the macadamia nut caramel squares cool completely in the pan at room temperature. Then transfer them to the fridge for 30 minutes to firm up further.
Once fully set, use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares with a sharp knife and serve.
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 14.7 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 74 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
