Preheat the oven to 140°C
Spread the macadamia nuts onto a baking tray and toast for 10 minutes until golden in colour
Melt the dark chocolate over a double boiler or in the microwave, keeping a careful eye on it
Add the macadamia nuts to the melted chocolate and stir well until all the nuts are nice and evenly coated
Dollop clusters of the macadamia nuts onto a silicone baking mat or a baking sheet lined with baking paper
Lightly Sprinkle each cluster with pink Himalayan Sea salt and leave to set in the fridge
