• 200 g (7 oz) cane sugar
• 240 g (8¾ oz) macadamias
• 60 g (2¼ oz) maltodextrin
• 40 g (1½ oz) yoghurt powder
• 10 g (¼ oz) salt

Put 40 ml (1¼ fl oz) water in a saucepan and add the sugar. Heat to 160°C (320°F), without stirring, until the sugar starts to caramelise. Take the caramel off the heat, stir in the macadamia nuts then quickly pour onto a paper-lined tray.

Leave until cold and then break up and crush in a food processor and pulse to a powder. Add the maltodextrin, yoghurt powder and salt. Store in an airtight container for up to 2 weeks.