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
- 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
- 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)
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?
These are SOOOOO GOOD!!
Thanks for the recipe! I tried to do exactly as written but for some reason the finished thingys taste almost rancid or at least very oily! Do you have any idea why this may be? I will admit that I had to use a tiny bit of oil while making the almond butter – I used toasted sesame oil. But I did taste the agave/almond butter mass and it didn’t have that same oily taste. I really don’t know what went wrong and I so want to make these right. Thanks for any input you may have for me and thanks also for a terrific and very inspiring site!
are these paleo as well as gluten free?
I must be the mess up of this recipe. I tried to make these yesterday and the liquid didnt “set” in the freezer. They just became sticky. Any ideas?
I found a fair trade organic pure chocolate you can melt down and add honey to make these so you don’t need to have any sugar.
These were absolutely amazing. So good to know that I can’t have treats every once in a while without it spiking my insulin too much!!!
These are wonderful! It has been 7 months since I have had anything that resembled candy! I have a ton of food allergies and I figured caramel was out forever…but you did it!!
I used a mini cupcake pan and liners. I had to refrain from eating the liner with all of the delicious goo on the bottom of it. Yummmmyy. Thanks for giving me a taste of the sweet side again!
These are so, SO good!! :) Mixed in a handful of dried cranberries in one batch and it turned out great. Love your site and your cookbook!
These are amazing! After they set, I cut them into strips and stored them in the freezer. They became much firmer and gave them a longer life once pulled out of the freezer to be served. Thanks!
Thanks for your sweet comment and so glad that you and your hubby enjoyed them!