Macadamia Nut Crumb

• 25 g (¾ oz) salted butter
• 10 g (⅓

In a small saucepan, gently melt the butter over low heat. Add the macadamia nuts and a pinch of salt. Gently cook, stirring constantly, until the macadamia is golden brown. Drain in a sieve and place on paper towel to remove the excess butter. Leave to cool, then store in an airtight container until needed.