1 Tbsp sea-salt flakes
150g unsalted butter
375ml pure cream
240g soft brown sugar
150g liquid glucose
240g macadamias, toasted
100g flaked almonds, toasted
Line a 20cm square baking tin with baking paper and sprinkle 1 teaspoon of the salt flakes over base.
Melt butter in a medium saucepan on low heat. Add cream, brown sugar, honey, glucose and 2 teaspoons of the salt. Stir until combined and starting to bubble.
Increase heat to medium and bring to the boil without stirring. Cook until mixture reaches 120°C on a sugar thermometer (about 20 minutes), then immediately remove from heat and stir in nuts. Pour into prepared pan. Sprinkle with remaining salt. Cool at room temperature for 30 minutes. Refrigerate for 2 hours until set.
Cut into 4cm pieces to serve. Store in a container for up to a week.