Combine the sugar, honey and water in a heavy-bottomed saucepot and bring to a boil over high heat. Without stirring, cook until it reaches “hard crack”, about 300°F (149°C) on a candy thermometer, while occasionally brushing the sides of the pot with cool water. This will take about 7-9 minutes, and the sugar will turn a deep amber colour.
Remove from heat, stir in the salt and macadamia nuts with a wooden spoon. Carefully add the butter, vanilla and baking soda, stir, it will immediately get foamy. Working quickly, spread nut brittle onto the prepared baking sheet. Allow to set and cool completely before cracking into pieces.
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