2 cups water 4 cups caster sugar 2 cups corn syrup 300gm whole raw macadamias 1 teaspoon salt 2 tablespoon butter ?¼ teaspoon bi-carbonate of soda
Dissolve sugar and water together, stirring in a heavy bottomed saucepan set over medium heat. Once dissolved, add the corn syrup and increase the heat slightly to boil: do not stir again, lest it cause the syrup to crystalise. Periodically wash the sides of the pan with a brush dipped in cold water to remove any crystals. Cook until the mixture reaches the hard ball stage then add the nuts and salt: swirl the mixture by rotating the pan sides to submerge the nuts. Continue cooking till the mixture reaches a hard crack, then stir in the butter and soda. Immediately pour onto a well-buttered slab, spreading out rapidly with a metal spatula. Keep working the mixture till it turns translucent, then butter your hands and carefully (it is still very hot) pull the mixture into one thin, flat piece. When cool, break into eating size pieces. Store in an air-tight container.