A homemade eggless White Chocolate Macadamia Nut cookie which you can whip up in just 20 mins. The cookie is perfectly soft, chewy yet slightly crisp around the edges. The vanilla flavor nicely shines through the cookie with the macadamia nuts and the white chocolate acting as the crown jewel. Vegans can just use vegan butter and white choco chips.
Peanut (and Macadamia Nut) Brittle 2 cups sugar 1 cup water 1/2 cup corn syrup 1/2 tsp salt 2 tablespoons butter 1/2 tsp baking soda 3 cups of nuts 2. Combine sugar, water, corn syrup and salt in a heavy bottomed pot. Bring to a rapid simmer over medium-high heat. Simmer (without stirring) until deep golden which will take about 20 minutes