Sweet, salty, and just enough burn to make you go back and check whether that really happened. Macadamias tumbled in caramelising sugar, then hit with Voodoo Salt while they are still tacky so the heat sets into the shell. They cool into brittle-coated trouble you will be rationing all week.
20 mins. Makes 300g.
Ingredients
- 300g raw macadamias
- 1 dessertspoon Plateit Voodoo Salt
- 100g caster sugar
- 2 tbsp water
- 10g butter
Method
- Sugar and water into a wide pan over medium heat. Swirl, don't stir, until dissolved.
- Macadamias in. Now stir constantly. The sugar will crystallise white and sandy. Keep going.
- Stay with it until the sugar re-melts into amber caramel coating the nuts, 5 to 7 mins. Butter in, stir once.
- Tip onto baking paper and spread fast. Scatter 1 dessertspoon of Plateit Voodoo Salt over while everything is still tacky.
- Cool completely, then break apart. Hide the jar from yourself.
Swap it: Peanuts work and cost half as much. Crumble either version over vanilla ice cream and say nothing.
