Chocolate Macadamia Nuts Recipes
CHOCOLATE MACADAMIA NUT CANDY
Steps:
- Line a 24-count mini muffin tin with cupcake liners. In a large bowl, mix together the macadamia nuts, papaya and pineapple.
- Over a double boiler or in the microwave, melt the chocolate. Pour the melted chocolate over the nut and fruit mixture and stir to combine. The nuts and fruit should be completely coated in chocolate. Divide the mixture evenly among the cupcake liners, about 2 tablespoons in each. Sprinkle the toasted coconut or Hawaiian pink salt over the melted chocolate to garnish, if desired. Refrigerate to set for about 30 minutes.
TRIPLE CHOCOLATE COVERED MACADAMIA NUTS
Chocolate covered macadamia nuts are a favorite treat in Polynesian Islands, and a popular souvenir for tourists. The only problem for me, however, is that I'll open a box and eat the whole thing in an hour! When I bring these back from Hawaii, they don't last long. Here's a great way to keep them around any time! They are super easy to make-- in all of my years of working with chocolate, I find that the microwave is actually the best way to melt chocolate at home (no tempering machines here!). I am using dark, milk and white chocolates to add a little twist to an island favorite! Aloha!
Provided by Sommer Clary
Categories Candy
Time 23m
Yield 30 serving(s)
Number Of Ingredients 4
Steps:
- Place the first cup of chocolate in a microwave safe bowl. Heat the chocolate in 15 second increments, stirring well between each time in the microwave. When the chocolate is almost completely melted, stir in 1 cup of the macadamia nuts.
- Use a tablespoon to scoop up spoonfuls of the nut and chocolate mixture and place on a nonstick silicone baking mat. Repeat with the other two types of chocolate. Allow to cool and harden completely before removing them from the mat to serve.
CHOCOLATE-CARAMELIZED MACADAMIA NUTS
These sweet, crunchy morsels are perfect to give as gifts over the holidays.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Place granulated sugar and macadamia nuts in a 4-quart saucepan. Cook over medium-high heat, stirring constantly with a wooden spoon, until the sugar melts and begins to recrystallize and the nuts become white and coated with sugar, about 12 minutes. Transfer the nuts to a baking sheet, and set aside until cool enough to handle. Separate the nuts, and let cool completely.
- Line a baking sheet with parchment paper. In a medium bowl, melt the chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Using a fork, dip the sugared nuts in the melted chocolate, coating completely. Place on a lined baking sheet. Refrigerate until chocolate has set.
- Coat nuts a second time, as in step 2, with chocolate. Refrigerate until set.
- Sift confectioners' sugar over a baking pan. Roll nuts in sugar. Transfer the sugar and the nuts to an airtight container, and store in a cool, dry place up to 1 week.
WARM CHOCOLATE & MACADAMIA NUT TARTS
The only rule with these is to eat them straight from the oven while the centres are still gooey... but that's no hardship
Provided by James Martin
Categories Dessert, Dinner, Treat
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of a £1 coin and line 4 tartlet cases (about 10 x 3cm). Trim the excess off by rolling a rolling pin over the top of the cases to make a neat edge. Firm up in the freezer for 30 mins. Line with greaseproof paper and baking beans, then cook on a baking sheet for 15 mins. Remove the beans and paper, then cook for 3-5 mins more until the pastry is pale golden and biscuity.
- While the pastry is cooking, melt the chocolate, cream and alcohol, if using, in a heatproof bowl over a pan of barely simmering water. Meanwhile, whisk the eggs, yolk and sugar until light and frothy. Briefly whisk the melted chocolate into the eggs and fold through most of the chopped macadamia nuts.
- Divide the chocolate mixture between the cases and scatter with the remaining nuts. Uncooked tarts can now be frozen. Bake for 12 mins or 20 mins from frozen. The tops of the tarts will soufflé up and they should still be soft in the middle. Serve sprinkled with icing sugar.
Nutrition Facts : Calories 1015 calories, Fat 69 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
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