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Line a 9-inch square pan with parchment paper.
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Place the macadamia nuts in a resealable bag. Close the bag and pound the nuts lightly with a mallet to coarsely chop them. Set aside.
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Combine the sugar, butter and evaporated milk in a heavy saucepan and bring to a simmer over medium heat. As soon as the mixture begins to boil, check the time and continue to cook for 5 minutes, stirring constantly.
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Remove from the heat and stir in the chocolate, marshmallow cream, salt and vanilla. Fold in 1 cup of the chopped nuts.
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Pour into the prepared pan and spread evenly. Sprinkle the top with the remaining chopped nuts, pressing them in slightly.
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Chill until firm, and then cut into 1-inch squares.
