Macadamia Nut Butter Toffee Crunch - with Wattleseed

Macadamia Nut Butter Toffee Crunch - with Wattleseed
Macadamia Nut Butter Toffee Crunch - with Wattleseed
Macadamia Nut Butter Toffee Crunch - with Wattleseed
Macadamia Nut Butter Toffee Crunch - with Wattleseed
Macadamia Nut Butter Toffee Crunch - with Wattleseed
Macadamia Nut Butter Toffee Crunch - with Wattleseed
Macadamia Nut Butter Toffee Crunch - with Wattleseed
Macadamia Nut Butter Toffee Crunch - with Wattleseed
Macadamia Nut Butter Toffee Crunch - with Wattleseed
Macadamia Nut Butter Toffee Crunch - with Wattleseed
Macadamia Nut Butter Toffee Crunch - with Wattleseed
Macadamia Nut Butter Toffee Crunch - with Wattleseed
Macadamia Nut Butter Toffee Crunch - with Wattleseed

Macadamia Nut Butter Toffee Crunch - with Wattleseed

Pack Size
Regular price $25.00
/
Rich. Buttery. Crunchy. Dangerously Addictive. 3 chunky slabs
  • One box will not be enough. You have been warned.
  • Fast shipping
  • Buy 5 and we will send you the 6th box FREE!
  • In stock
  • Inventory on the way

Macadamia Butter Toffee Crunch

with Australian Golden Wattleseed

Self-Control Not Included.

Some things in life are simply too good to share. This is most definitely one of them.

In fact, we've had to impose a few rules around here. Rule number one: don't leave ANYONE alone with a box of Macadamia Butter Toffee Crunch. Rule number two: see rule number one.

So what makes this stuff so ridiculously addictive?

We start with an outrageous amount of real Australian butter, slowly cooked into a rich golden toffee with roasted wattleseed from Australia's national floral emblem, the Golden Wattle (Acacia pycnantha).

The result is a beautifully buttery, delicate crunch that practically melts away in your mouth. No jaw-breaking brittle. No sticky teeth. Just pure, buttery bliss.

Then comes the chocolate. And we're certainly not stingy with it!

Both sides are generously slathered in premium milk couverture chocolate, crafted by a specialist Sydney chocolate maker using cocoa beans grown in Papua New Guinea. Perfectly tempered for that deeply satisfying chocolate snap before you reach the delicate crunch of golden toffee underneath.

And because we clearly don't know when to stop, we cover both sides with an abundance of lightly toasted Australian macadamia nut slivers, sourced from a family farming cooperative in the hills of northern New South Wales. We roast them ourselves to bring out their wonderfully rich, nutty flavour.

A delicate scattering of pyramid salt flakes brings everything together, balancing the butter, chocolate and toasted macadamias.

The result?

First, that wonderful snap of perfectly tempered milk chocolate. Then the delicate crunch of buttery wattleseed toffee and roasted macadamias. Finally, everything seems to melt together into one gloriously rich, chocolatey, buttery mouthful.

It's crunchy, creamy, nutty, buttery and utterly irresistible.

And the worst part? It's not even particularly sweet! Which somehow makes it even harder to stop eating.

This thing really is dangerous.

Lee can no longer keep it in the house. Seriously. He has absolutely no self-control around the stuff, and apparently being the person who makes it doesn't help one little bit.

Three gloriously chunky slabs, beautifully presented in our signature deep aubergine Botanical Collection gift box.

Perfect for gifting. Although we strongly recommend buying a second box for yourself.

Self-Control Not Included. Seriously.

3 chunky slabs | 300 g net


A little inspiration from across the Tasman...

Our love affair with Macadamia Butter Toffee Crunch began with a discovery in New Zealand 20 years ago — the wonderful Macadamia Butter Toffee Crunch made by Makana Confections who at that time were in a little tin shed beside the road.

Unfortunately, satisfying that obsession from Sydney was another matter entirely. Three boxes, airfreighted across the Tasman, set us back a rather eye-watering $170... But - it was worth it!

So naturally, we decided to make our own with a unique Australian twist using roast Wattleseed to add a rich but mild coffee hazlenut flavour to the experience. We also chose a whole suite of NSW ingredients and a coveture chocolate made in Sydney from cocoa beans grown in Papua New Guinea.

What followed was a lengthy journey of experimentation, toffee after toffee after toffee and endless variations too crunchy, too sticky, too soft, butter sweating out, too dark, too crumbly, chocolate falling off, macadamias the wrong size or shape... Our lovely Macadamia nut farmers suggested to use a thin slivered nut they produce to give strength to the toffee so it doesn't break...

Batch after batch, Lee kept tinkering, adjusting and tasting until one day it all seemed to come together. And soon after he realised he could not keep it in the house. The staff here tend to agree this is a very addictive product and a pure indulgence. 

Just like the great Australia–New Zealand pavlova debate, in this case we are happy to let our Kiwi neighbours claim the original. But this version is uniquely Australian and Lee realised after another side by side comparo that he prefers his Wattleseed version!

Of course, we're probably a little biased.

But there's only one way to find out... Do not buy just one box you will regret it. Buy 5 get one FREE!

Our farm

Fresh from our
farm to your glass

The pink finger limes are grown on our 80 acre farm at Kurrajong Heights. Chief distiller Lee planted 1,600 finger lime trees back in 2010 and has crawled around and under each and every one of the trees at least 70x since tending to their needs and ensuring they produce the most amazing fruit! It took a further 3 years of research and development to create this gin.
Deep Dark Red Finger Lime Gin | Gingle Bells Gin
Our farm

Made with
precision

Each bottle takes 18 months to create - 9 months to grow and nurture the fruit and another 9 to gently and skillfully convert the caviar to contain 40% alcohol gin and retain their dark pink colour.
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