TANDOORI MACADAMIA PRALINE

DESCRIPTION GOES HERE
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1G TANDOORI POWDER
300G MACADAMIA NUTS
180G SUGAR
1G SEA SALT
10G CHESTNUT HONEY

Dissolve sugar in water, and bring to 121C (string sugar), “sablee” nuts in sugar sirop off heat by carefully tossing with a spoon or spatula. Empty the pan onto parchment paper, separate nuts discarding excess sugar, then return to a clean pan and gently caramelize over high and then medium high heat. Glaze with honey, empty pan onto parchment paper, season with salt and tandoori and separate. Allow to cool, and then conserve in a clean and dry place.