From the Cook
From the Cook
From the Cook
From the Cook
1/5
To make the Caramel
1
Heat the sugar in a heavy saucepan over medium heat while stirring. The sugar will form clumps as it melts before completely melting and turning golden/amber in color.
2
When fully melted remove from heat and quickly whisk in the cubed butter (the mixture will bubble up when you add it). Make sure the butter is fully incorporated before slowly adding the cream in a small stream. Pouring in the cream too quickly might cause the caramel to seize. Whisk briskly until fully incorporated and smooth.
3
Finally, stir in the vanilla and pour the sauce into a heat-safe glass measuring cup to finish cooling before assembling the cups.
To melt the Chocolate
1
We will use a double boiler method to melt the chocolate. Fill a medium saucepan with about 2 inches of water in the bottom and bring to a boil over medium heat. Take a medium heat-safe bowl and place over the boiling water in the pot, making sure there is a gap between the bottom of the bowl and the boiling water. Place the chocolate wafers in the bowl over the pot and stir until the chocolate is completely melted.
To assemble the Cups
1
Line 2 mini muffin tins with 18 mini foil-lined cupcake liners. Spoon about 1 teaspoon of the melted chocolate into each liner and use a spoon to draw the chocolate up the sides to coat evenly. You should use about ½ - ⅓ of the chocolate in this step. Place the tins in the freezer to harden for about 5 minutes.
2
Once the chocolate is hard, remove from the freezer and distribute the chopped macadamia nuts evenly into the 18 cups. Then, spoon about 1 -2 teaspoons of the cooled caramel into each cup. The caramel should cover the nuts completely. Place in the freezer for another 10 minutes to harden.
3
After the caramel is slightly hardened, take out of the freezer and top with the remaining melted chocolate and a little sprinkle of sea salt. Refrigerate the cups for about 1 hour to harden completely. Take out of the fridge about 5 minutes before serving for optimum texture.
My Calorie Intake
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Tips & Tricks (5)
- Temperature Control for Perfect Caramel 🌡️Use a candy thermometer and bring caramel to exactly 350°F (soft crack stage) for the ideal balance of chewiness and snap; remove from heat immediately to prevent crystallization or burning.
- Toast Macadamia Nuts First 🥜Briefly toast your roasted salted macadamia nuts in a dry pan for 2-3 minutes before adding to enhance their natural buttery flavor and create deeper, more complex taste notes.
- Temper Chocolate Properly 🍫Melt bittersweet chocolate wafers using the double-boiler method and cool slightly before coating cups to achieve a glossy finish with a satisfying snap rather than a dull, soft texture.
- Sea Salt Application Timing ✨Sprinkle flaky sea salt on the caramel layer immediately after pouring, while still warm, so it adheres properly and creates a textural contrast with the caramel rather than sitting on top of cooled chocolate.
- Cream Temperature for Smooth Caramel 🧈Warm your heavy cream to room temperature before whisking into hot caramel to prevent seizing and ensure a silky, lump-free filling without temperature shock.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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