Directions

1. Line a 20-cm square baking tin with baking paper. Process the macadamias in a blender or using the chopper attachment of a stick blender for 3 minutes, or until the nuts form a smooth paste. Measure out 1/2 cup and put in a large saucepan. (Any leftover macadamia butter will keep in an airtight container or jar in the fridge for up to 2 months.)

2. Toss the puffed rice cereal or popped corn into a large bowl. Add the syrup, vanilla and salt (if using), to the saucepan with the macadamia butter and place over low heat. Cook, stirring constantly, until the mixture begins to ‘melt’. Remove the pan from the heat and pour over the rice cereal or popped corn. Mix well, until each piece of puffed rice or popped corn is covered with the mixture. Press into the prepared tin, using the back of a spoon to push the mixture into the corners. Refrigerate for 15 minutes or until set.

3. Slice into squares or bars and store in an airtight container in the fridge.