Chocolate Macadamia Praline Crunch
Ingredients
Macadamia Praline
- 1/3 cup light brown sugar packed
- 4 tablespoons unsalted butter
- ¼ cup light corn syrup
- ½ cup macadamia nuts toasted and coarsely chopped
- 1/3 cup cake flour
Chocolate Macadamia Praline Crunch
- 1/3 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- 3 cups toasted rice cereal
Instructions
Make Macadamia Praline
- Preheat oven to 325° Fahrenheit.
- In a medium saucepan over medium-high heat, whisk together the brown sugar, butter and light corn syrup.
- Bring the mixture to a boil and then remove the pan from the heat.
- Add the coarsely chopped macadamia nuts and flour. Using a rubber spatula, blend together thoroughly.
- Line 1 large sheet pan with sides lined with parchment paper.
- Pour mixture into the pan and spread gently until it becomes a thin layer. It will spread during baking.
- Bake for approximately 16-17 minutes, rotating the pan 180 degrees halfway through the baking time.
- Bake until the praline becomes nice and brown and bubbly.
- Allow the praline to cool completely.
- Brake or chop into small pieces.
Make the Chocolate Macadamia Praline Crunch
- In a large bowl set over a pot of simmering water, melt chocolate and butter until melted.
- Remove from the heat.
- Stir rice cereal and Praline Crunch into chocolate mixture. Blend well.
- Using a rubber spatula, spread mixture onto a parchment lined sheet pan. Freeze for 30 minutes.
- Remove from freezer (it will be crumbly) and use to garnish or fill various baked goods.
Notes
Makes approximately 5 cups