Make the Caramel

1. In a small saucepan bring the cream, butter, and salt to a boil. Remove from the heat and set aside.
2. In a 3-4 quart heavy bottom saucepan, add in the sugar, corn syrup, and water over medium heat. Stir until the sugar is dissolved and then bring to a boil.
3. Once it starts to boil, stop stirring but rather gently swirl the pan in circles until it is light amber in color. To prevent sugar crystallization brush down the side of the pan with a water-moistened pastry brush.
4. Carefully pour the cream mixture into the caramel. This will bubble up profusely (This is why you want to use a 3-4 quart saucepan!). Stirring frequently, cook until the caramel reaches 244 F on a candy thermometer.
5. Remove from the heat and add in the vanilla bean seeds (or extract). Stir to combine. Set the pan aside. *at this point you can pour the mixture into an 8” square baking pan lined (bottom and sides) with buttered parchment. The butter will help the caramel not stick to the parchment. If you let this cool completely it will be amazing soft & chewy caramel candies).

Assemble The Candy

1. Line 2 baking sheets with parchment paper. Place a ring every half-inch apart. Spoon 1 1/2 teaspoon chocolate into the center of the pretzel ring. Place 1 macadamia nut in the middle and gently push down. Allow to cool for 15-20 minutes or until just set. Spoon 1-2 teaspoons of caramel over the top of the nut, chocolate, and pretzel. Set aside and allow to cool completely.
2. Once the caramel on the pretzels has firmed up, drizzle 1 teaspoon of melted chocolate on top. Sprinkle Sea Salt Flakes. Allow to cool completely. To store, layer between sheets of parchment paper in an airtight container at room temperature.