Candied Macadamia Nuts Food

EASY CARAMELIZED MACADAMIA NUTS

Steps:

• Gather the ingredients.
• Heat a small, heavy-based saucepan over medium heat. Add the sugar and macadamia nuts to the pan and stir.
• Continue stirring gently until the sugar has melted and the macadamia nuts have caramelized.
• Carefully transfer nuts onto waxed paper. Allow to cool.
• Once cool, break into pieces. When completely cool, store in a tightly covered container.

CARAMELIZED MACADAMIA NUTS

Steps:

• Heat small heavy saucepan over medium heat. Add the sugar and macadamia nuts to the pan and stir.
• Continue stirring until the sugar has melted and caramelized the macadamia nuts.
• Carefully transfer nuts onto waxed paper. Let cool - break into pieces.

CANDIED MACADAMIA NUTS

Steps:

• 1. Heat a heavy saucepan over medium heat. Add the sugar and macadamia nuts to the pan and stir.
• 2. Keep stirring gently until the sugar melts and the macadamia nuts have caramelized.
• 3. Carefully pour contents of pan on a parchment paper covered tray or cookie sheet. Allow to cool and then break into pieces. Keep in a tightly covered container.

CANDIED MACADAMIA NUTS

Steps:

• Toss all ingredients together in a large bowl.
• Place in a pyrex baking dish.
• Bake at 350° for 10-15 minutes, until lightly browned.
• Cool and serve.

MACADAMIA NUT SPRING ROLL WITH CANDIED GINGER

Steps:

• To make the macadamia nut filling, use a small saucepan over medium heat and combine the sugar and water, then bring to a boil and cook until it caramelizes to a nice amber color. Remove from heat and add the cream slowly. Return to heat and stir until sugar and cream are completely incorporated and smooth. Add butter, candied ginger, and chopped nuts, then allow to cool slightly. If mixture gets too firm, simply warm to make pliable.
• To assemble, place the 4 spring roll wrappers down on the table so 1 point is facing 6 o'clock. Divide the mixture evenly between the 4 wrappers. Fold the point facing 6 o'clock over the filling and continue to roll. Fold over the left side, and then the right side to seal the ends and continue to roll until a small triangle remains. Brush edge with water and press to seal the end. Fry in 360 degree F oil just to brown the skin. Cut in half and put aside.
• To make the brown sugar ice cream, begin by bringing the milk, heavy cream, split vanilla bean, and sugar to a boil. Combine yolks and karo syrup and stir. Pour half of the boiling liquid into the yolks and stir until combined. Add remaining liquid and put back on the heat and continue to stir until you reach a temperature of 180 degrees F. Strain and cool in an ice bath. Place in an ice cream freezer and freeze according to manufacturer's instructions.
• To make the pickled carambola, using a medium pot over medium high heat, combine vinegar, sugar, ginger, peppercorns, anise, vanilla, and saffron. Bring just to a boil, then remove from heat. Add carambola, and let steep for 5 minutes. Remove carambola with skimmer and cool. Cool liquid over an ice bath. Add cold carambola to cold syrup, cover, and keep refrigerated.
• To plate, place both spring rolls on a plate with a bowl of the pickled carambola and a bowl of brown sugar ice cream. Serve immediately.

CANDIED NUTS

Steps:

• In a large bowl combine sugar, cinnamon, ginger, nutmeg, and salt.
• Blanch nuts in boiling water for 1 minute. Drain and dry them off in a kitchen towel. Lightly toss them into the sugar mixture until coated. Remove nuts, and set aside the sugar spice mixture.
• Bring the oil in a deep fryer or a heavy-bottomed pan to 330 to 350 degrees-F (do not let the oil burn). *Hint: place 1 nut in the oil and when it starts to sizzle, add the rest of the nuts.
• Fry approximately 1 minute, the nuts will turn golden in color, and float. Remove from the oil and add directly to the sugar mixture and toss again. Carefully remove nuts and shake off excess sugar, let cool and serve.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

CANDIED MACADAMIA NUTS

Steps:

• In a clean, dry castiron skillet on medium heat lightly toast the nuts for about 3 minutes.
• Add the sugar; mix well.
• The sugar will start to melt as it comes to temperature.
• At this point you want to watch the skillet carefully so that the sugar doesn't burn. Reduce heat if necessary. Should the sugar burn, you must start over.
• NOTE: If the skillet starts to smoke, remove pan quickly and reduce heat.
• Continue cooking until the sugar is entirely melted and the nuts are coated, about 2 minutes. This is a messy recipe but worth the hassle.
• Remove promptly from the stove and place the nuts on parchment paper, spreading out as best as possible. Cool.
• Much of the candied nuts will stick together like candy brittle but will easily break apart once cooled.
• Store in airtight container and refrigertate any leftovers.
• (These are highly addicting and usually only half of the nuts end up in a salad because I eat most of them beforehand.).

CANDIED NUTS

Steps:

• Grease a baking sheet or line with a silicone mat.
• Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
• Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
• Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.