4 cups castor sugar
2 cups corn syrup
2 Tbl butter
300 g whole unroasted macadamias
½ tsp bicarbonate of soda
2 cups water
1 tsp salt

In a heavy-bottom saucepan, dissolve the sugar in the water, stirring over medium heat. Once dissolved, add the corn syrup and increase the heat slightly to bring the mixture to the boil.

Do not stir again or the syrup will crystallise. To remove any crystals, periodically wash the sides of the pan with a brush dipped in cold water.

Cook until the mixture reaches the hard-ball stage, 120°C on a sugar thermometer.

Add the nuts and salt. Swirl the mixture by rotating the pan to coat the nuts.

Continue cooking until the mixture reaches a hard crack, 145°C on a sugar thermometer, then stir in the butter and add bicarbonate of soda.

Immediately pour on to a well-buttered baking tray, spreading out rapidly with a metal spatula. Keep working the mixture until 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 airtight container.

Note: If using roasted nuts, add them at the hard-crack stage, not hard-ball. Makes about 1½ kg.

Mossman Branch Digests Nov ' 93 and Feb ' 94

DATE: March 1994

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