Accidental Caramels

Put the macadamia nuts into a tea towel, wrap them up and crush them with a coffee mug or small pan. Set aside.

Cut butter into small cubes and transfer into a heavy-bottomed pot set onto medium heat. Let the butter brown and bubble a bit, but do not allow it to burn. Once the butter is melted and has turned golden and smells nutty, add both kinds of milk, honey and sugar and stir until smooth and creamy.

Bubbles will start to form around the edges and pop. Take care not to get burned. Next, add the vanilla extract (or split the vanilla pods in half lengthwise and scrape out the inside seeds). Add the coconut and macadamia nuts. Continue stirring over medium heat for another 30 minutes.

Heat the mixture to between 245-250*F on a candy thermometer. If you do not have a candy thermometer, have a cup of iced water nearby. When you drop a bit of the sugar mixture into the iced water and it solidifies into a firm ball, the caramel is ready.

Spread the mixture into a 9x11x2 rimmed pan that you’ve lined with foil, sprinkle with sea salt and pop it into the freezer overnight.

Cut a some parchment paper into about a hundred 2″x 2″ strips. Remove the pan of caramel from the freezer. Let the caramel block reach room temperature before you try to cut it.

Cut the caramels into 1/2-inch cubes. Separate them from each other and let them sit for another 30 minutes before wrapping them in the squares of parchment paper.