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Prep Time
5 mins
Total Time
35 mins
Serves
35

Ingredients

1/2 cup
shelled, salted macadamia nuts, chopped
125 mL
1/2 cup
shelled pistachios, chopped
125 mL
2 cups
sugar
500 mL
1/2 cup
corn syrup
125 mL
2 tbsp
butter
30 mL
1 tsp
vanilla extract
5 mL
1/2 tsp
baking soda
2 mL
1 tsp
coarse sea salt
5 mL

Directions

Step 1
Toast chopped macadamia nuts in a dry skillet over medium heat until lightly golden and fragrant, approx. 5 min. Mix in pistachios. Set aside. Generously grease a rimmed baking sheet with butter or vegetable oil. Set aside.
Step 2
In a medium-size heavy saucepan, combine sugar, corn syrup and 1/4 cup (60 mL) water over medium heat. Stir occasionally until dissolved, then cook without stirring, brushing down the sides of saucepan with a pastry brush dipped in cold water (to prevent bits of sugar from hardening on the pan’s sides). Cook 10 min. until “soft ball” stage or a candy thermometer reads 234°F (112°C).
Step 3
Stir butter into sugar mixture and cook 10 to 15 min. longer, until “hard crack” stage or a candy thermometer reads 300°F (150°C). Remove from heat.
Step 4
Working quickly, use a heatproof spatula to stir in vanilla, nuts and baking soda and pour onto prepared baking sheet, spreading evenly. Sprinkle with salt. Cool completely before breaking into pieces.

Tip

Nut Switch-up:
Substitute 1 cup (250 mL) almonds or pepitas for the pistachios and macadamia nuts, or customize with your favourite nuts or seeds.

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Nutrition Facts

Nutrition Description:
1 piece
Calories:
100
Fat:
3 g
Carbs:
16 g
Protein:
1 g
Sodium:
85 mg