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Pastry Maxine Chocolate and Caramel Macadamia Nut
1-1/2 C. macadamia nuts, toasted
1-1/2 oz. milk chocolate, chopped
3 T. + 1 t. honey
1/3 C. granulated sugar
pinch of salt
1/4 C. + 2 T. heavy cream
1 precooked tart shell
Combine nuts, chocolate and honey in a medium bowl; set aside. In a medium saucepan, cook sugar and salt, stirring often, until sugar browns to a mahogany shade. Remove from heat and carefully add the cream. It will spatter. Return to heat and stir until caramel is smooth. Pour the hot mixture over the nuts, chocolate and honey. Stir well and scrape into a precooked tart shell. Refrigerate until cool.
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