|Macadamia nuts||1/2 Cup (8 tbs) , chopped (Shelled Salted, 125 Milliliter)|
|Shelled pistachios||1 Cup (16 tbs) , chopped (125 Milliliter)|
|Vegetable oil/Butter||1 Teaspoon (For greasing)|
|Sugar||2 Cup (32 tbs) (500 Milliliter)|
|Corn syrup||1/2 Cup (8 tbs) (125 Milliliter)|
|Water||60 Milliliter (0.25 Cup)|
|Salted butter||2 Tablespoon (30 Milliliter)|
|Pure vanilla extract||1 Teaspoon|
|Baking soda||1/2 Teaspoon (2 Milliliter)|
|Coarse salt||1 Teaspoon (5 Milliliter)|
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.
In a medium-size heavy saucepan, combine sugar, corn syrup and 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 (see baking know-how) or a candy thermometer reads 234°F (112°C).
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.
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.
Serving size Complete recipe
Calories 3407Calories from Fat 1096
% Daily Value*
Total Fat 130 g200%
Saturated Fat 30 g150%
Trans Fat 0 g
Sodium 2761 mg115.04%
Total Carbohydrates 570 g190%
Dietary Fiber 18 g72%
Sugars 456 g
Protein 31 g62%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet