Desserts
Macadamia Honeycomb Crisp
Makes about 24 servings
Macadamia Honeycomb Crisp
Makes about 24 servings
The magic power of the baking soda causes the sugar syrup mixture to bubble and create the signature honeycomb texture. To ensure that the honeycomb maintains that look, use a very quick and gentle touch when pouring it onto the prepared pan
Nutritional information per serving: Calories 102 (43% from fat)
carb. 15g
pro. 1g
fat 5g sat. fat 1g chol. 1mg
sod. 159mg
calc. 9mg
fiber 1g
carb. 15g
pro. 1g
fat 5g sat. fat 1g chol. 1mg
sod. 159mg
calc. 9mg
fiber 1g
Ingredients
- 1cup granulated sugar
- ½cup light corn syrup
- 1cup raw macadamia nuts, halved
- 2tablespoons raw sesame seeds
- ½teaspoon kosher salt
- 1tablespoon unsalted butter
- 2teaspoons baking soda
- ½teaspoon pure vanilla extract
Preparation
- 1. Line a rimmed baking sheet with foil or parchment paper (if lining
- with foil, lightly coat the foil with nonstick cooking spray). Reserve.
- 2. Put the sugar and corn syrup in a large microwave-safe bowl (a large
- glass measuring cup works well). Stir well to combine. Put into the
- Cuisinart® 3-in-1 Microwave AirFryer Plus. Select Microwave, and set
- the time for 5 minutes and power level to High (10P); press Start.
- The mixture will be very hot and actively bubbling. Add the nuts, seeds,
- and butter and stir quickly. Return to the oven and select Microwave
- for 1 minute on High (10P); press Start.
- 3. The final color should be the color of medium/medium-light
- maple syrup. Continue to microwave on High (10P) for 30-second
- increments until the mixture reaches this color.
- 4. Quickly stir in the baking soda and vanilla extract, and then
- immediately pour onto the prepared baking sheet without pressing
- down the mixture (if you press down or stir too much, the mixture
- will lose its signature honeycomb/airy texture).
- 5. Allow to cool and set, about 40 minutes, then break into pieces.
- Store at room temperature for up to 1 week.
