Ingredients
24 tbsp unsalted butter
2 cup Sugar
4 tbsp Water
1 tsp Kosher salt
2 tsp Vanilla extract
320 gram Semisweet chocolate
6 oz macadamia nuts
to taste flakey salt
Tools
1 baking sheet
1 saucepan
1 thermometer
1 pot
Directions
Step 1
Start by toasting the nuts at 325F for about 13 mins, let cool and chop and set aside.
6 oz macadamia nuts
Step 2
Line a sheet tray with parchment paper.
1 baking sheet
Step 3
In a saucepan, add the butter, sugar, and water. Stir, and using a thermometer boil until 290F. It should take about 7-8 mins. Remove from heat.
24 tbsp unsalted butter
2 cup Sugar
4 tbsp Water
1 saucepan
1 thermometer
Step 4
Add the salt and vanilla and mix to make caramel. The caramel will bubble.
1 tsp Kosher salt
2 tsp Vanilla extract
Step 5
Pour the mix onto the sheet tray, and spread evenly with spatula. Line with another sheet of parchment paper while it cools. Cool it completely
1 baking sheet
Step 6
Get a pot of about 2-3 inches of water boiling. We’re going to melt the chocolate over it. Add your chocolate to a mixing bowl, reserving 30% of it on the side. We’ll use that to temper it.
4 tbsp Water
320 gram Semisweet chocolate
1 pot
Step 7
Melt the chocolate until it reaches just below 130F, then remove from heat. Add the remaining chocolate in batches, until it hits 90F, then stop adding chocolate and mix until it hits 82-84F. Bring the chocolate back to 90F and now it’s ready to use.
320 gram Semisweet chocolate
1 thermometer
Step 8
Remove parchment from top of caramel, and wipe dry with paper towel.
Step 9
Pour chocolate over, and spread evenly with spatula. Sprinkle flaky salt and macadamia nuts over and let cool. Break into pieces and enjoy
to taste flakey salt
to taste macadamia nuts
