Sandy Macadamia: Additive snack for you!

 This is one of my favorite snack, ^^ sweet and salty macadamia nuts, well I never know that it's not hard to make at home. Sandy Macadamia, is a roasted macadamia nut that cover with caramelized sugar and but the sugar has been crystallized by stirring, it will turn back into a sand like texture.

It's a sugar magic, with different temperature, different method, the simple thing in your kitchen will behave strange (in a good way, haha) and become something delicious.
I love to work with sugar but I never think about making anything like this before. Until I saw the method in the book ......................
Anyway I have to read it again and again, I can't believe it's so easy to make. All you have to remember is the temperature of the sugar that you will have to start with and you really need the candy (or sugar) thermometer, that will take all the guess work out.
If you never play with sugar before, I suggest you start with this, you will see how the sugar change itself, from sandy to syrup and then sandy again with your own eyes ^^.
These sandy nuts are so delicious, and addictive. If you like you can use it as a gift, it's good for eating with the alcoholic drink too. 
But you don't have to give anyone if you don't want to, haha, just keep a jar of this close to yourself, and enjoy it, it won't last long, I promise, hehe.

 Sandy Macadamia

Makes about 220 g

200g .............................. Macadamia nuts

60g ................................. Sugar

16g .................................... Water

......................................... A pinch of salt

6g .................................... Cocoa butter

32g .................................. Superfine sugar

Preheat the oven to 160 °C 

Bake the macadamia nuts for 8-10 minutes until warm and fragrance.

Mix water with 60g of sugar and bring to a boil to slowly dissolve the sugar.
Once the syrup reaches 115°C , remove the pan from the heat.
Add the warm nuts, with salt, and stir, it's important to stir constantly, as this will crystallize the sugar.
Once the mass is sandy (crystallized) and all nuts are covered with sugar, return the pan to low heat.
Continue to stir constantly. The sugar will slowly begin to melt and will caramelize around the nuts and roast them.

 When the sugar has melted and appears golden brown, remove the pan from the heat and add the cocoa butter to help separate the mass. 
Add the superfine sugar and toss to coat.
Empty the nuts onto a sheet pan covered with baking paper or Silpat and immediately separate the nuts by hand.
Once the nuts have cooled, place in a sieve and shake gently to remove any excess sugar.

Sandy Macadamia: Additive snack for you!