After recently moving, I thought I'd lost my copy of this recipe that I'd faithfully posted on my refrigerator. Thank goodness I remembered I'd originally gotten it here! First things first, I used macadamia nuts, as opposed to peanuts, almonds or cashews (though I have made it with the last two nuts, and have loved it!). They were regular salted, dry roasted macadamia nuts that I broke up a bit by putting them into a heavy duty zip-top bag, and tapping with a meat mallet. I added them right into the sugar/corn syrup mixture in the beginning to make sure they'd get nice and toasted, and did they ever! Delicious! Second thing to note, I have a 1300 watt microwave. To offset the discrepancy in wattage, I microwaved it in my large Pyrex bowl for 4 minutes instead of 6, and then the second round went for 2 minutes, and came out perfectly. Third thing to note, you don't have to get anything fancy to pour this stuff out onto. I've always used Reynolds Release foil (the non-stick stuff), and it comes off like a dream. Just chuck the foil in the recycling bin at the end, and cleanup is finished.
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