Gand's Coconut Macadamia Nut Goo Cake Topping

Entered for safe-keeping, from Chef Gale Gand of Lake Forest, Illinois. This caramel topping is especially good on chocolate cake.

• Ready In: 12 mins
• Serves: 30

Ingredients

• 1 1⁄4 cups sugar
• 1⁄3 cup water
• 2⁄3 cup heavy cream
• 1⁄2 cup  macadamia nuts, toasted and roughly chopped
• 1⁄2 cup sweetened flaked coconut, toasted

Directions

1. Pour sugar into the center of a deep saucepan.
2. Carefully pour the water around the walls of the pan. TRY NOT TO SPLASH ANY SUGAR ONTO THE WALLS. DO NOT STIR.
3. Gently draw your finger twice through the center of the sugar, making a cross, to moisten it.
4. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5-10 minutes.
5. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream, as it will bubble up and may splatter.
6. Stir in the macadamia nuts and coconut.
7. Keep warm till ready to use or re-warm when ready to use.