Macadamia and coconut praline
Treat yourself with this delicious macadamia and coconut praline – the perfect sweet treat for morning or afternoon tea
60g flaked coconut, toasted lightly
70g macadamia halves, roasted lightly
2 cups (440g) caster sugar
1/2 cup (125ml) water
4 star anise
1 tbsp desiccated coconut
Spread half the coconut and macadamia, in a single layer, on a oven tray lined with baking paper.
Combine sugar, water and star anise in a small, heavy-based saucepan; stir over low heat, without boiling, until sugar dissolves.
Increase heat; boil, without stirring until mixture is just beginning to turn golden.
Remove star anise; cook a few more seconds until syrup turns a caramel colour.
Pour the toffee evenly over the macadamia and coconut tray.
Working quickly, before the toffee sets, sprinkle the remaining macadamia and coconut and desiccated coconut over the toffee.
Sprinkling the nuts and coconut after you pour the toffee onto the tray, means the ingredients an be seen on top of the toffee instead of being covered by it.