Macadamia Nut Syrup (18 servings) 1 cup macadamia nuts 1 Tablespoon butter 2 Tablespoons flour 1 cup whole milk 1 cup cream 3 Tablespoons sugar 1 teaspoon kosher salt 1 2-inch vanilla bean - sliced lengthwise (or 2 teaspoons vanilla extract) 3/4 teaspoon lemon juice Process the macadamia nuts in a food processor until finely ground. Spoon the nuts into a medium saucepan and fry over medium high heat for 5 minutes or until fragrant. Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 minute. Slowly pour in milk and cream, constantly whisking the whole time. Scrape the seeds out of both vanilla pod halves. Add sugar, salt, vanilla seeds, and vanilla pod to the pan. Cook 5 min or until thickened - stirring constantly. Stir in lemon juice. Pour sauce through a fine strainer into a serving dish. Serve warm. This is the closest syrup I've found to the pancake topping I love at Boot's & Kimo's Restaurant in Kailua, Hawaii. It is my favorite pancake and waffle topping ever! Mr Breakfast would like to thank TheHawaiian for this recipe. Recipe number 2635. Submitted 10/6/2009.