Line a baking tray with baking paper or get a silicone baking mat out ready.

Place the agave and coconut oil into a medium sized pot and bring to a boil (it will bubble up quite quickly so don’t leave it unattended).

Once boiling, add the macadamia nuts and stir continuously for 20-30 minutes until it reaches hard crack temperature (300F/150C).

Remove from heat and stir in salt and baking soda (it will froth quite a lot so be wary and ready to pour as soon as it’s all mixed in).

Pour it out onto the lined baking tray or silicone mat and leave to cool to room temperature then refrigerate until stiff.

Break it up then return to the fridge.

Serve straight from the fridge.