Macadamia Honeycomb Crisp

Makes about 24 servings

1   cup granulated sugar
½  cup light corn syrup
1   cup raw macadamia nuts, halved
2   tablespoons raw sesame seeds
½  teaspoon kosher salt
1   tablespoon unsalted butter
2   teaspoons baking soda
½  teaspoon pure vanilla extract

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

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.