2 1/2 cups sugar
2/3 cup white corn syrup
1 cup cream
3 1/2 cups macadamia nuts
1 tbsp. butter
1 tsp. vanilla

Combine sugar, syrup, milk and peanuts in a heavy saucepan. Cook over low heat, stirring constantly, until a few drops of mixture forms a soft ball when dropped into cold water (238°F on a candy thermometer).

Remove from heat and add butter and vanilla. Beat until mixture is creamy. Drop by spoonfuls onto silicone baking sheet or parchment paper and allow to cool.

To make perfectly round patties, drop into the bottom of greased or paper-lined muffin tins. Spray paper liners with non-stick spray.