To caramelise the macadamias, place them in a frying pan and dry roast for a few minutes, stirring occasionally, until very lightly coloured. Add the butter and when melted, add the sugar. Stir with a wooden spoon or silicone spatula to coat the nuts in the sugar as it caramelises. Add the salt and stir.

Turn out onto a sheet of greaseproof paper and allow to cool. Chop roughly and serve with White Chocolate Cheesecake and Salted Caramel Sauce or with vanilla bean ice cream.