Ingredients
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1 cup (200 g) Sugar
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3 tablespoons Water
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½ cup (120 ml) full-fat Cream
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1 teaspoon real Vanilla Extract
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1 tablespoon Unsalted Butter
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1 cup (130 g) salted Macadamia Nuts
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1 cup (120 g) salted roasted Pistachios
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1 cup (60 g) Walnuts
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½ cup (80) dried Cranberries
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½ cup (65 g) sprouted raw Pumpkin Seeds
Directions
Technically there isn’t much mashing going on in this recipe, but these candy balls are so good that they just had to be included in the book. Salty, roasted, crushed nuts are folded into warm, buttery caramel with dried cranberries and raw pumpkin seeds and rolled into pretty little balls that are perfectly suited to finish any party or holiday celebration. Serve at room temperature. They will store, refrigerated and covered, for 3 days.
Steps
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1
Done
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Combine the sugar and water in a small saucepan. Cook over medium-low heat, stirring 1–2 times, until the sugar is dissolved. Increase heat to medium high and cook for 5–6 minutes; swish the pan 4–5 times to help the process along. Do not stir until large bubbles form on top. |
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2
Done
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Continue cooking on medium high for another 5–6 minutes. The sugar will turn to caramel very quickly now. The bubbles on top become very small, the sugar starts to smell like caramel, and it very quickly turns a caramel color. When golden and fragrant, remove from heat. Carefully add the cream and vanilla (it will bubble up). Stir in the butter to finish. Return to stove and heat over low for 1 minute, stirring to combine. |
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3
Done
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In the bowl of a food processor fitted with a metal blade, pulse together the macadamia nuts, pistachio nuts, and walnuts 5–6 times until coarsely chopped. Pour into a large bowl with the warm caramel (be careful, it’s hot stuff!) and stir to combine with the cranberries and pumpkin seeds. Pour onto a baking sheet, spread level, and refrigerate for at least 1 hour or overnight. Measure into 1 tablespoon portions and roll between palms to form small balls. Serve chilled or at room temperature on a serving platter. |
