MACADAMIA NUT BRITTLE
Provided by Food Network
Categories dessert
Time 55m
Yield Yield: approximately 1 1/4 pounds
Number Of Ingredients 4
Steps:
- In a saucepan boil the sugar and water together to make a caramel. Test the color of the caramel on a white plate. It should be amber-brown. Stir in the butter with a wooden spoon then stir in the nuts. Pour onto a silpat and let cool. Break up into chunks (for brittle, just chop or crush with the bottom of a bottle). Store in an airtight container.
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.
Nutrition Facts : Calories 225 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, Sodium 1 mg, Sugar 18 g, Fat 17 g, ServingSize 1/2 cup (2 to 3 servings), UnsaturatedFat 0 g
CARAMEL MACADAMIA NUT CRUNCH
Provided by Ming Tsai
Categories Cookies Food Processor Mixer Dairy Nut Dessert Bake Christmas Cocktail Party Macadamia Nut Fall Winter Edible Gift Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 20 cookies
Number Of Ingredients 4
Steps:
- 1. Preheat the oven to 325°F. Grease a baking sheet, preferably rimmed.
- 2. In a medium saucepan, combine sugar and 1/2 cup of water. Heat over medium heat until mixture begins to simmer, about 3 minutes. Cover the pan and continue to simmer, allowing steam from cooking mixture to wash down the sides of the pan. Remove cover and continue to simmer until the mixture turns golden, 7 to 8 minutes. Immediately remove from the stove, and, to avoid mixture bubbling over, carefully pour cream in a slow, steady stream into the pan; do not stir. Return the pot to the stove, reduce heat to low, and, using a wooden spoon, gently stir mixture until cream is completely incorporated.
- 3. Transfer the caramel to a medium heat-proof bowl, add the nuts, and stir to coat the nuts evenly. Transfer the mixture to a baking sheet, spreading it evenly, and bake until dark brown, 12 to 15 minutes. Cool the brittle to room temperature and chop mixture coarsely using a food processor, a cleaver or by hand.
- 4. Cut the log into twenty 1/2-inch rounds, press one cut side of each round into the brittle, and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
- 5. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.
MACADAMIA BUTTER CRUNCH POPCORN
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F.
- Divide the popcorn and nuts between 2 ungreased 13- by 9-inch rectangular pans. Make sure the popcorn and nuts are evenly mixed.
- In a medium saucepan, cook the brown sugar, butter, corn syrup, and salt over medium heat, stirring constantly until bubbly around the edges. Continue cooking for 5 more minutes, and then remove the pan from the heat. Stir in the baking soda until foamy. Pour the mixture over the popcorn and nuts, stirring until the corn is well coated. Bake, uncovered, for 1 hour, stirring every 15 minutes.
CHOCOLATE MACADAMIA CRUNCH CANDY
This is rich, sweet and crunchy. Even though I am not a dessert person, I like to have a little something sweet to serve to guests after a meal. These little candies were perfect as each guest can take as little (or as much) as they wish. From Taste of Home's 2003 Brand Name Recipe cookbook.
Provided by KeyWee
Categories Candy
Time 20m
Yield 1 1/2 pounds
Number Of Ingredients 6
Steps:
- Line a 9" square pan with foil, extending foil over edges of pan.
- Butter foil.
- Cover bottom of pan with chocolate chips.
- In a large skillet, combine both nuts, butter, sugar, and corn syrup.
- Cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.
- Increase heat to medium, continue to cook and stir, until mixture begins to cling together and turns golden brown.
- Pour mixture over chocolate chips in pan and spread evenly.
- Cool and then refrigerate until chocolate is firm.
- Remove from pan and peel off foil.
- Break into pieces to serve.
- Store tightly covered in a cool place.
Nutrition Facts : Calories 2829.4, Fat 211.4, SaturatedFat 92.9, Cholesterol 162.7, Sodium 1094.6, Carbohydrate 261.6, Fiber 20.6, Sugar 202.8, Protein 25.8
MACADAMIA NUT CARAMEL SQUARES
A recipe from "Heavenly Brownies", a book given to me by my Cookbook Swap mate, Jubes. The cookbook is from the UK, which is why European measurements are given. You may easily convert them by using the site I frequent, http://www.onlineconversion.com/cooking.htm, and using the weight to volume converter to go from grams or ounces to cups.
Provided by Katzen
Categories Bar Cookie
Time 35m
Yield 16 Brownies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180C/350F/Gas Mark 4.
- Coarsely chop the macadamia nuts. To make the base, beat together the flour, sugar, and butter until the mixture resembles fine breadcrumbs. Press the mixture into the bottom of a 30x20 cm/12x8" rectangular baking tin. Sprinkle the macadamia nuts over top.
- To make the topping, put the butter and sugar in a saucepan, and stirring constantly, slowly bring to a boil. Boil for 1 minute, stirring constantly, then carefully pour the mixture over the macadamia nuts.
- Bake for about 20 minutes, until the caramel topping is bubbling. Remove from the oven and immediately sprinkle chocolate chips evenly over top. Leave for 2-3 minutes, until the chocolate begins to melt, then using a fork or knife, swirl the chocolate over the top. Leave to cool in the tin, then cut into squares.
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.
CARAMEL NUT CRUNCH
I discovered this crispy snack recipe on a box of cereal years ago. It's been a Christmas favorite with my friends and family ever since.
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 8 cups.
Number Of Ingredients 9
Steps:
- In a saucepan, heat the brown sugar, corn syrup, butter and salt over medium heat for 5 minutes or until sugar is dissolved, stirring constantly., In a large heat-proof bowl, combine the remaining ingredients. Pour hot syrup over cereal mixture; stir until well coated. Spread into greased 15x10x1-in. baking pan. Bake at 300° for 30 minutes or until crisp, stirring every 10 minutes. Cool on a wire rack until slightly firm.
Nutrition Facts : Calories 300 calories, Fat 21g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 228mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 4g fiber), Protein 7g protein.
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