Ingredients
3 tablespoons unsalted butter, room temperature, plus more for baking sheet
1 cup coarsely chopped macadamia nuts (about 4 1/2 ounces)
1 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/2 cup finely chopped semisweet chocolate (about 2 1/4 ounces)
Vegetable oil, for spatula
Preparation
Brush a 9-by-13-inch rimmed baking sheet with butter. Sprinkle the chopped nuts over the baking sheet; set aside.
Combine the sugar, corn syrup, water, and butter in a medium saucepan. Cook over medium heat, stirring occasionally until the sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Without stirring, continue to cook until the mixture reaches the hard-crack stage on a candy thermometer (300 degrees).
Remove the pan from the heat. Add the chocolate while stirring constantly.
Pour the mixture onto the prepared rimmed baking sheet. Spread quickly into a thin layer using an oiled metal spatula. Let cool completely. Break into pieces, and store in an airtight container at room temperature for up to 1 month.
