- 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