Makes 20 candies


1 cup sugar
¼ cup water
½ cup heavy whipping cream
1 ⅓ cups macadamia nuts, toasted
⅛ tsp. kosher salt
Nonstick cooking spray
7 ounces dark chocolate, chopped


Active time: 1 hour
Total time: 1 hour 25 minutes

In a medium saucepan, stir sugar and water over medium-high heat until sugar dissolves, about 3 minutes, brushing sides of pan with a wet pastry brush to remove sugar that clings there. Boil syrup without stirring until it turns golden brown, about 7 minutes. Remove from heat and stir in cream. Set aside to cool for 15 minutes, then add nuts and salt.

Line 2 baking sheets with parchment paper; spray one with nonstick cooking spray. Using 2 spoons, drop 1 Tbsp. of caramel-nut mixture onto sprayed baking sheet, forming 20 mounds. Refrigerate until clusters are cold, about 20 minutes.

Place chocolate in a small bowl. Set bowl over a saucepan of hot water to melt chocolate, stirring occasionally. Remove bowl; let chocolate cool 5 to 7 minutes.

Using a fork, lift one cluster from baking sheet and drop it into melted chocolate. Lift cluster and place on ungreased baking sheet. Repeat with remaining clusters. Refrigerate candies until chocolate is set. Candies can be stored in an airtight container in the refrigerator up to 2 days.


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