Salted Macadamia Buttercrunch


  • 250g raw unsalted Macadamia nuts
  • 200g granulated sugar
  • 45g light brown sugar
  • 2 tablespoons water
  • 114g salted butter cut into pieces
  • A big pinch of good salt, such as Maldon
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 150g Dark or milk chocolate, chopped
  • Additional flaky sea salt (optional)


  • Toast the macadamia nuts in a large frying pan over a medium heat for a few minutes taking care not to burn them.
  • Remove from pan, allow to cool and chop somewhere between finely and coarsely
  • Form half the nuts into a rectangle about 20 x 25 cm on an ungreased baking sheet or a Silpat mat.
  • In a medium, heavy-duty saucepan, heat the water, butter, salt, and white and brown sugars.
  • Cook, stirring gently if necessary, until a sugar thermometer reads 150ºC degrees.
  • Remove from heat and immediately stir in the baking soda and vanilla.
  • Quickly pour the mixture over the nuts on the baking sheet. Using a small offset spatula, or similar utensil, spread the warm mixture over the nuts. (If you want to sprinkle additional sea salt over the buttercrunch mixture, do it at this point.)
  • Let set for about a minute or two
  • Sprinkle the chocolate pieces over the top and let stand 2 minutes. The residual heat in the caramel will melt the chocolate.
  • Spread the chocolate in an even layer.
  • Sprinkle the remaining nuts over the chocolate and gently press them in with your hands, or a spatula.
  • Cool completely and break into pieces to serve.
  • Store in an airtight container.

Nice! and Tasty – Chris

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