Preheat oven to 180℃/350℉ and line a 20x20cm / 8” square tin.
Start by toasting your honey. Grab a small saucepan, scrape the honey in, and turn the heat to medium. The honey will begin to bubble and become darker in colour. Using your thermometer, cook the honey until it reaches 145-150℃/295-300℉. This will take anywhere between 10-25 mins, so stay nearby and temp regularly to track its progress. When it reaches temp, turn the heat off and leave the honey in the saucepan to cool.
While you're toasting the honey, spread macadamias on a tray and toast lightly in your preheated oven for about 5-8 minutes. Macadamias are fatty and colour quickly, so keep an eye on them.
Melt butter and allow to cool slightly, then whisk in the brown sugar, followed by the egg and vanilla.
Using a spatula, fold in the flours, salt and baking powder until just combined, followed by the white chocolate and macadamia. The batter will be thick! Scrape it into your lined tin, and spread it out evenly.
Now get your toasted honey! If it has firmed up in the pan, then warm it slightly to loosen it. We’re only going to use 60g of the honey, so grab that amount and store the rest of it in a jar (use this excess toasted honey anywhere you'd use regular honey - it'll just add more flavour!)
Drizzle the 60g of toasted honey over the blondie batter, letting it reach the corners and allowing it to pool in places if it wants to! Lastly sprinkle over the flaky sea salt.
Bake for 25 mins, until golden brown on the edges, and there’s a thin crisp layer covering the top. We don’t want it to be wobbly, so if it wobbles, add another 2 minutes.
Allow to cool for an hour before slicing.
