CHOCOLATE MACADAMIA NUTS
Steps:
- Preheat the oven to 350 degrees F.
- Place the nuts in a large mixing bowl. Add the corn syrup and stir until evenly coated. Place the nuts on a baking sheet and roast in the oven for 15 to 20 minutes. Remove from the oven. Using a wooden spoon, transfer the nuts onto a parchment paper-covered baking sheet pan. Do not touch them, as they are extremely hot. Let them cool at room temperature, or if possible, place them in the freezer because the cold nuts will help the chocolate to temper. When completely cooled, break apart any nut clusters that may have formed. Place the cooled nuts in the coating pan or in a large mixing bowl. Slowly add one third of the bittersweet chocolate, one ladleful at a time. If you are using the mixing bowl, fold the nuts until they are thoroughly coated and the chocolate has set. If you do not fold immediately, the chocolate will set and the nuts will stick together. Add another third of the chocolate and fold thoroughly until set. Add the remaining third and fold thoroughly being sure all the nuts are well coated. Separate any clusters of nuts that may have formed. If you serve the nuts as they are, let the chocolate set completely. If you decide to move on to the next step, do not wait for the chocolate to set completely. Add the powdered sugar or cocoa powder and stir until all of the nuts are well coated. If you'd like to coat half of the nuts in powdered sugar and the other half in cocoa powder, start with the powdered sugar. Before serving, place the nuts in a sieve to remove any excess sugar or cocoa powder. The nuts will keep at room temperature in an airtight container for up to 2 weeks.
- How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
- Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
- One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
- Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
- The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
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.
WHITE CHOCOLATE MACADAMIA COOKIES
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
- In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
- For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.
WHITE CHOCOLATE MACADAMIA NUT BARK
Steps:
- Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect.
- Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.
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
WHITE CHOCOLATE MACADAMIA NUT COOKIES III
I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
Provided by Levee
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 13 g, Cholesterol 18.7 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 85.1 mg, Sugar 7.7 g
More about "chocolate macadamia nut candy food"
CHOCOLATE NUT CLUSTERS - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
5/5 (1)Total Time 25 minsCategory Candies, DessertCalories 502 per serving
- Gather all your ingredients so that you have everything close at hand on the counter or table. Lay out a sheet of waxed paper on the table.
- Line mini muffin pan with mini baking cup liners. Using a nut chopper, chop roasted macadamia nuts. Set aside until ready to use.
CHOCOLATE MACADAMIA COOKIES RECIPE- SHUGARY SWEETS
From shugarysweets.com
24 SWEET RECIPES STARRING MACADAMIA NUTS | TASTE OF HOME
From tasteofhome.com
MAUNA LOA CHOCOLATE COVERED MACADAMIA NUTS
From maunaloa.com
CHOCOLATE MACADAMIA NUT CANDY - FOOD NETWORK CANADA
From foodnetwork.ca
2.6/5 (11)Total Time 45 mins
CHOCOLATE COVERED MACADAMIA NUTS (KETO + LOW CARB)
From thebestketorecipes.com
COOKIE SUGARWISH: THE GIFT THEY ARE GUARANTEED TO LOVE
From sugarwish.com
24 OF OUR NUTTIEST DESSERT BAR RECIPES | TASTE OF HOME
From tasteofhome.com
CHOCOLATE-COVERED MACADAMIA NUTS - FORGETSUGAR
From forgetsugarfriday.com
CHOCOLATE MACADAMIA NUT CANDY RECIPE | VALERIE BERTINELLI | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
AMAZON.COM: CHOCOLATE MACADAMIA NUT CANDY: GROCERY …
From amazon.com
HOW TO MAKE VALERIE'S MACADAMIA NUT CANDY - FACEBOOK
From facebook.com
CHOCOLATE MACADAMIA NUT CLUSTERS - HANDLE THE HEAT
From handletheheat.com
CHOCOLATE MACADAMIA NUT CANDY RECIPE | VALERIE BERTINELLI | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
SNACKS: COOKIES, CHIPS, NUTS & MORE | ALDI US
From aldi.us
SOUTHERN GRACE COFFEE LLC - COFFEE OR TEA STORE, COFFEE, EVENTS
From southerngracecoffee.com
CHOCOLATE COVERED MACADAMIA NUTS! - 24 CARROT KITCHEN
From 24carrotkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love