We have a big all star game tomorrow, though unfortunately I will be missing it. One of my parents was hospitalized this week so I am flying back to California for a weekend visit.
As I tucked my older son into bed tonight he said, “I want extra snuggles since I won’t see you until Sunday.” He was very disappointed that I would be missing his game and couldn’t completely understand how a hospital visit could take priority over his tournament. I did pack a couple of batches of Almond Butter Blondies for his team (to keep them energized during the game) and am hoping my husband will remember to take them along tomorrow.
I also made these macadamia caramel clusters for my husband. I experimented with them earlier this week and he just about ate the entire test batch –I took that as a sign that they were good enough to share with all of you. I hope you like them as much as he does.
Macadamia Caramel Clusters
Ingredients
- ½ cup creamy roasted almond butter
- ½ cup agave nectar or honey
- 1 tablespoon vanilla extract
- ½ teaspoon celtic sea salt
- 1 cup macadamia nuts, toasted
- 1 cup chocolate chips
Instructions
- Combine almond butter and agave in a medium saucepan over low heat
- Stir in vanilla and salt, then add macadamia nuts
- Allow mixture to cool a few minutes
- Drop mixture by the tablespoonful onto a parchment paper lined dish
- Place dish in freezer for 10 minutes
- Melt chocolate in a medium saucepan over lowest heat possible, stirring continuously to avoid scorching
- Remove dish from freezer and drop chocolate over each caramel cluster, spreading gently to coat
- Store macadamia caramel clusters in freezer
- Remove from freezer just before serving (if left out for long they become quite messy)
Equipment
My husband said these remind him of my candy bars –though says these are better. What do you think? Macadamia Caramel Clusters or Candy Bars? What’ll it be?
monique says
i made this for my hubby and i for superbowl sunday and they are amazing!!!
i lvoe your sie. thank you.
elana says
Mary,
Thanks for the report! Sounds delicious.
Elana
Mary says
Hi Elana,
These are so wonderful! I used pecans instead of the macadamia nuts. YUMMY!
elana says
Jodi,
So glad you enjoyed them –these are one of my favorites.
Elana
Jodi says
A friend brought these to work for me to try. They are so good that I didn’t believe they were low glycemic. I took the leap and ate one anyway. They really are low glycemic! One of the best deserts I’ve ever tried. I’m actually going to make them myself and pass the recipe to others. Thank you!
elana says
Hannah,
Thanks so much for being in touch about this, I know we will get it!
Pan size makes all the difference and could explain why your bread was a flat little focaccia type thing.
Thanks Again,
Elana
Hannah says
Can’t figure the bread out still, switched agave, think I have the right pan size, but i’ll measure to be sure.
elana says
Hannah,
I have the exact same problem with this recipe! By the way, any luck with the bread recipe? I also figured out in my detective work that it may have been too flat due to using a larger pan size than recommended in the recipe… what do you think?
Elana
Hannah says
One problem with these is how I can stop myself from eating the whole tray. Absolutely delicious and mine looked just like your picture which doesn’t always happen with recipes…so great. How I love agave, it changed my world when I stumbled upon it and I’m so happy to have found recipes that rely on it.
michelle says
Ok, an acquaintance just fed me some of these and they are SO GOOD!!! I came home and googled vegan+caramel+agave and this is what I found. If this is your own personal recipe…nice work!