30 sec Salted Macadamia Caramel {raw, vegan, gluten-free}21

Posted on October 26, 2012 by ChristieGluten Free, Northern Rivers Stories, Sweet Treats, Vegan, Vegetarian

Are you dubious about the title of this post? Don’t be!

I’m totally not lying this time. Promise :)

Not that I’m a frequent liar. It’s just that it might seem pretty much impossible to create a luscious creamy caramel sauce in 30 seconds – let alone make it RAW and VEGAN.

That’s right, there’s no cream or butter… there’s buttery macadamia nuts instead.

I’ve actually got a special reason to be making impossible things with macadamias today. It’s to let you know about a recipe competition that is being run by Australian Macadamias. Nuts that are grown in my new local area of Northern NSW!

Recipe Competition Details

Australian Macadamias are looking for Australia’s next macadamia chef!

They are seeking macadamia recipe entries from the general public, and the 12 best ones will feature in the 2013 Australian Macadamia Calendar.

The calendar will be professionally styled and photographed, so you’ll get to see your recipe looking super pretty with your name next to it! Plus, each of the winners will receive a macadamia hamper pack.

They are looking for a range of different recipes for breakfast, lunch, dinner, snacks or celebrations, so there’s sure to be a category that will suit you. Simply type (or cut and paste) your recipe into the form and cross your fingers.

Click here to ENTER right now on their Facebook Page.

HURRY. Entries close 1st November 2012. You’ve got less than a week!

3 Facts About Macadamias

  • Macadamia nuts are native to Australia and specifically the Northern NSW and SE QLD. Apparently, many people don’t realise that!
  • Australia is the largest supplier of macadamias to the rest of the world (makes sense, seeing as they are ours).
  • Macadamias (like most nuts) are best kept in the fridge to maintain freshness.

My beautiful hubby, always the honest critic, deemed it not quite tooth-achingly sweet enough to be deemed a caramel. But I’m just going ahead and calling it one anyway. I’m sure those of you who are vegans or following a dairy-free diet will thank me.

Perhaps you’re scared of the splattering and hot burning that can occur when making caramel? Or you hate cleaning up those sticky pots and pans? In that case, you’re welcome too. There will be none of that here.

Just four simple ingredients blended up to magically create this silky caramel…

Macadamias. Maple Syrup. Sea Salt. Raw Cacao Powder (to add a rich colour, rather than for the flavour). It’s really that simple. See below for the full 2-step recipe!

I’ve served it here drizzled over blueberries and yoghurt, but there are literally thousands of uses for this beautiful caramel! Over pancakes or ice cream, in a smoothie, on top of a cookie or cake – how would you use it?

I’m entering this caramel. Be sure to let me know what you enter in the comments!

Christie x

Macadamia caramel

makes 1/2 cup

  • 1/2 cup raw macadamia nuts
  • 6 tablespoons pure maple syrup
  • 1/2 teaspoon sea salt flakes
  • 1/2 teaspoon raw cocoa powder

1. Place all the ingredients into a food processor or high powered blender.

2. Add three tablespoons of water and blitz for 30 seconds until smooth. Add a tablespoon more of water if you want a runnier consistency. That’s it. Enjoy!

Fig & Cherry was commissioned by Australian Macadamias to develop this sponsored recipe featuring their nuts.

If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.

  • oh you are my new best friend today !! what a great healthy recipe!! will share it on my page today!! you are such a clever girl :)

    • Hey Sonia – sooo glad you like it! Wait until you taste it. Pure heaven! Christie :)

  • Woaaah genius! Love this Christie, definitely sharing this around :D

    • Thanks Christine! Yep, more people need to know about this :)

  • jas

    oh, yummo! I was just wondering about a similar idea last night on my walk home, love the sound of this nutty caramel, will certainly give it a go, such a quick recipe too.

  • You mean to tell me that I can have guilt-free caramel whenever I want?? I agree with Christine, this needs to be made as public as possible.

    • Ha! That made me laugh out loud Anna. I had not thought of it as guilt free. Bottoms up! (Yep, it’s good enough to drink!)

  • Wow -Christie, this looks fantastic. No cooking, stirring or hot sugar burns and macadamia’s are practically a health food. Imagine how great this would be on hot oatmeal in the winter, poured over rice pudding – or just eaten straight, which would be my inclination.

    • Yes, porridge! What a great idea Amanda. We are experiencing a cold snap where I am right now so that might be on the menu tomorrow morning :)

  • How have I not known about this super quick and easy version sooner?! I’m always ferreting around the cupboards late at night with a sweet craving wondering how to add flavour to my icecream without any effort – this is how!

    • Let me know what you think next time you get the craving and whip this up! :)

  • Amazing. Amazing.
    Heidi xo

  • Oh YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    That is all.

  • OMG wow…30 seconds and it’s done! Macadamia nuts are one of my favourite! But they’re quite expensive :(

    • Hi Daisy, you’re right, they are a bit dearer than other types of nuts, but oh-so-worth it and Australian grown!

  • I am making this tomorrow. Can’t wait. Great post.

    • Hi Kerry – let me know how you go! :)

  • Naughtyness, in such a good way!

    • I like the way you think ChompChomp :)

  • It def looks caramely – prob best htat its not tooth achingly sweet ;) I want!

Design + Copy © Fig & Cherry 2011