12 large or 24 small tart cases (small with make 24)
Sea salt flakes
Edible flowers to garnish
Instructions
Place sugar, butter, honey, cream, star anise and vanilla in a small, heavy based saucepan. Bring slowly to the boil, reduce heat a little and continue boiling until the caramel starts to form.
You will notice a change in appearance of the bubbles; they will be smaller and cover the surface. Test the caramel by dropping a few drops into a glass of cold water; it should be at soft ball stage.
When the caramel is at this stage, remove from the heat, add macadamia nuts, stir to coat all the nuts with the caramel.
Moving quickly, fill tart cases with the macadamia caramel. Sprinkle with sea salt flakes and allow to cool.
