This recipe appears in For Food's Sake and is seriously so good I have banned myself from making them unless I have a LOT of people arriving to completely demolish them so I don't have to. They are chewy and salty sweet and so good you will find that you become addicted very quickly.
I object to purchasing a salted caramel anything in a cafe or where ever and then finding that in fact, the salt part is entirely missing or so slight that you just feel overwhelmed by the caramel sweetness. So don't be shy with the pink salt flakes, which are essential to this recipe. Do not use ordinary salt. If you cannot source the Murray River salt flakes, HERE please at least use something like Celtic salt or Kosher salt flakes. NEVER use a table salt. Not for this recipe or any other! (Like my butter and vanilla habits, my salt habit is essential to all of my recipes tasting amazing!)
Try some of our other salty caramel goodness as well:
Thermomix Salted Caramels with Chocolate
Salted Caramel Meringue Ice Cream
Salted Caramel Banana Cream Pie
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 300 Grams coconut sugar
- 70 Grams unsalted butter BUY
- 1 Teaspoon vanilla bean paste BUY
- 2 Teaspoons pink salt flakes plus extra for topping (no substitutes) BUY
- 4 eggs
- 1 egg yolks
- 60 Grams cocoa powder BUY
- 150 Grams bakers or strong flour
- 100 Grams macadamias roughly chopped BUY
- 100 Grams pecan or pistachio kernels
- Extra nuts for topping
Do
- 1
Preheat oven to fan forced 180°C and line a 23cm square pan with baking paper that comes up over the edges for easy removal.
- 2
Place sugar, butter and vanilla into Thermomix bowl and chop 5 sec/speed 6. Cook 15 min/Varoma/speed 2.
- 3
Add salt and incorporate 30 sec/speed 4.
- 4
Add eggs, yolk and cocoa to Thermomix bowl and mix 15 sec/speed 5.
- 5
Scrape down sides of bowl and add flour and nuts and mix 3 sec/speed 5.
- 6
Spread into prepared pan, stud with additional nuts, sprinkle generously with additional salt flakes and bake for 10 minutes.
- 7
Remove from oven and bang on bench quite firmly to prevent rise from continuing. Return to oven for a further 10 minutes or until just wobbly in centre.
- 8
Allow to cool slightly in tin before cutting into enormous pieces and wolfing down immediately!
