Stir the caramels and cream in a small saucepan over low heat until melted and smooth.
Preheat your oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper
Combine the flour, baking powder, salt and both sugars in a bowl and mix well until there are no lumps left.
Add the melted butter and mix a little to just combine. Lightly beat the eggs then add them to the batter and stir until fully combined and smooth.
Finally add most of the macadamias (reserve a small handful) and most of the caramel (reserve 3 tablespoons) and mix until just combined.
Spread the batter into the tin as evenly and level as possible. Scatter the macadamias over the top and 2 tablespoons of caramel (leaving just a little to drizzle over the finished macadamias). Reheat the caramel if it isn’t runny enough.
Bake for 30 minutes until the top is dry and golden. It should be soft to touch but no wobble left when you shake it.
Cool in the tin for at least 45 minutes before removing and cutting into 16 pieces. Drizzle the remaining
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).