I whipped this up on a whim with some leftover macadamias I had, and it came out pretty well! I like the saltiness and "sugary" crunch from the erythritol combined with the chocolate and butteriness of the macadamias.

It's pretty easy. Just melt chocolate over macadamias - with salt and erythritol added - in a bowl in the microwave, allow to cool, and slice.

Here are the approximate amounts I used:

• 4.5 oz. unsalted macadamia halves
• 6 squares (2 oz.) Lindt Excellence 85%-cacao chocolate (or another 85%-cacao chocolate)
• 1/4 C granular erythritol
• 1/8 t salt

Directions:

Put macadamias, salt, erythritol, and chocolate in a microwavable bowl and cook on high until chocolate just starts to melt (2 to 3 minutes; depends on your microwave.)

Remove and stir ingredients vigorously until everything is mixed together and nuts are completely coated.

Allow to cool on the counter for about half an hour, then put into a wax-paper-lined bowl or container to cool further.

When completely cooled (room temperature and firm), slice into pieces. Store at room temperature.

Nutritional information (approximate):

TOTAL CALORIES: 1246
TOTAL CARBS: 24.4
PER OZ: 156 calories, 3 g of carbs

So if you happen to have the ingredients on hand, as I did, give it a try!