Macadamia
A luxurious dessert with a crisp shortbread base, a fudgy caramel layer, a macadamia topping, and a chocolate drizzle.
Ingredients
unsalted butter (slightly softened)
10 1/2 tablespoons
powdered sugar
1/4 cup plus 2 tablespoons
salt
1/4 teaspoon
vanilla extract
1 teaspoon
all-purpose white flour
1 1/2 cups
heavy (whipping) cream
3/4 cup
unsalted butter
3 1/2 tablespoons
salt
1/4 teaspoon
sugar (divided)
1 1/3 cups
light corn syrup
3 tablespoons
vanilla extract
1 1/2 teaspoons
coarsely chopped macadamia nuts (about 5 3/4 ounces)
1 1/4 cups
heavy (whipping) cream
2 1/2 tablespoons
light corn syrup
2 1/2 tablespoons
bittersweet or semisweet chocolate (broken up or coarsely chopped)
5 1/2 ounces
unsweetened chocolate (broken up or coarsely chopped)
1 ounce
unsalted butter (cut into chunks)
2 tablespoons
vanilla extract
1 teaspoon
Instructions
1
Preheat and Prepare Pan
Preheat the oven to 325 degrees F. Lightly grease a 9-by-13-inch glass baking pan or coat with nonstick spray. Line the pan with aluminum foil, letting the foil overhang the two narrow ends by about 2 inches.
2
Prepare Shortbread Dough
In a large bowl, with an electric mixer on low, then medium, speed, beat together the butter, powdered sugar, salt, and vanilla until light and very well blended, about 2 minutes. Beat or stir in the flour until evenly incorporated.
3
Press and Bake Shortbread
Firmly press the dough into the baking dish. Lay a sheet of wax paper over the dough, then press it out to the edges until flat and smooth on top. Peel off and discard the paper. Bake in the middle of the oven for 27 to 32 minutes, or until pale golden all over and slightly darker at the edges. Transfer the dish to a wire rack and set aside.
4
Make Caramel Base
In a small, heavy saucepan, combine the cream, butter, and salt. Bring just to a simmer over medium-high heat; immediately remove from the heat. In a medium, heavy saucepan, combine half of the sugar and the corn syrup over medium heat, stirring constantly. When the sugar is fully incorporated and liquefies, stir in about half of the remaining sugar. When this sugar liquefies, stir in the remaining sugar. Cook, stirring and scraping down the pan sides, for 5 to 7 minutes more, or until all the sugar liquefies, bubbles, and turns a medium tan color.
5
Combine and Cook Caramel
Immediately remove from the heat. Working carefully to avoid splatters and steam, pour the hot cream mixture into the caramel, stirring and scraping the pan bottom and sides with a long-handled wooden spoon until the caramel completely dissolves. Rinse all of the sugar crystals from the spoon. Return the caramel mixture to the burner over medium-high heat. Insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan. Continue cooking, stirring gently, until the thermometer registers 246 to 247 degrees F.
6
Finish Caramel Layer
Immediately remove the pan from the heat. Stir in the vanilla. Being careful not to scrape any caramel or sugar crystals from the pan sides, pour the caramel through a fine sieve over the shortbread. Tip the baking dish back and forth to distribute the caramel evenly. Sprinkle the macadamia nuts evenly over the caramel. Let stand until the caramel cools to warm. Using the palm of your hand, press down on the nuts to embed them.
7
Make Chocolate Glaze
In a small, microwave-safe bowl, microwave the cream and corn syrup on 100-percent power for 30 seconds, or until very hot but not boiling; set aside. In a small, microwave-safe bowl, microwave the chocolates and butter on 100-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolates completely melt and let the residual heat finish the job. Slowly stir the cream mixture into the chocolate mixture until well blended and smooth. Stir in the vanilla.
8
Glaze and Chill
Spread the glaze evenly over the cooled caramel. Let stand until completely cooled. Refrigerate the shortbread until chilled.
9
Cut and Store
Using the overhanging foil as handles, transfer the shortbread to a cutting board. Carefully peel off and discard the foil. Using a large, sharp knife, cut the shortbread into 36 bars; wipe the knife clean between cuts. Store in an airtight container in a cool place for up to 1 week (if the caramel softens upon standing, store in the refrigerator) or freeze for up to 1 month.
