(About 8 - 10 pieces)

  • edible rice paper
  • 285 g (355 ml) sugar
  • 60 ml honey
  • 60 ml glucose syrup (at pharmacies)
  • 60 ml water
  • 2 egg whites
  • 300 g macadamia nuts

Line a bowl of about 20 x 9 cm and 3 cm deep with rice paper. (Keep a strip of paper to go on top.) Combine sugar, honey, glucose syrup and water in a pot. Heat over low heat while stirring until the sugar is dissolved. Regularly wipe the sides of the pot with a wet brush so the sugar that is stuck there can dissolve too. When the sugar is dissolved, lower the heat and let boil to 160 °C (use a sugar thermometer). Take pot off heat. Beat egg whites to stiff peak stage. Add hot syrup in a thin stream while you beat continually. Keep beating until the mixture is at room temperature. Fold in the nuts with a metal spoon and pour mixture into lined bowl. Put rice paper on top. Refrigerate until hard and cut into long strips. Keep in the fridge.