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.
MACADAMIA NUT CHOCOLATE CHIP COOKIES
Drop cookies with macadamia nuts and chocolate chips!
Provided by Bev
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 40m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
- Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
- Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 11.1 g, Cholesterol 11.9 mg, Fat 7.3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 3.2 g, Sodium 71.4 mg, Sugar 7.2 g
WHITE CHOCOLATE MACADAMIA NUT COOKIES II
A good cookie to serve company.
Provided by JAMIE CARPENTER
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 25m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
- Beat butter and shortening until soft and creamy. Gradually add the sugars and beat well.
- Add egg and vanilla and beat well.
- Combine flour, soda and salt; gradually add to butter mixture beating well after each addition. Stir in chips and nuts.
- Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes or until done. Remove to wire racks to cool.
Nutrition Facts : Calories 342 calories, Carbohydrate 32.4 g, Cholesterol 26 mg, Fat 23 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 8.2 g, Sodium 188.7 mg, Sugar 20.7 g
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
CHOCOLATE NUT SAUCE
Make and share this Chocolate Nut Sauce recipe from Food.com.
Provided by cindypt
Categories Sauces
Time 10m
Yield 3 cups, 24 serving(s)
Number Of Ingredients 7
Steps:
- In microwave-safe bowl, place butter.
- Microwave on high[100%] 1 to 1-1/2 minutes or until melted.
- Add coca.
- Stir until smooth.
- Add sugar, salt, milk.
- Stir until well blended.
- Microwave on high 5 to 8 minutes, stirring occasionally, or until mixture comes to a boil.
- Beat with whisk until smooth.
- Stir in vanilla.
- Serve warm on cake, ice cream, or other desserts.
- Cover& refrigerate any leftovers.
- To reheat, microwave on high a few seconds at a time until warm.
Nutrition Facts : Calories 147.9, Fat 8.4, SaturatedFat 3.6, Cholesterol 14.3, Sodium 49.4, Carbohydrate 18.2, Fiber 1.2, Sugar 14.8, Protein 2.3
MACADAMIA NUT SAUCE
This decadent sauce is served over banana pancakes at Hawaii's famous Kimo and Boots Restaurant. I will try it over ice cream!
Provided by Chef PotPie
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside.
- . Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 minute Slowly pour in milk and cream, constantly whisking the whole time.
- Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice.
- Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving, if desired.
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.
CRISPY MACADAMIA NUT FRIED ICE-CREAM BALLS WITH CHOCOLATE MACADAMIA NUT SAUCE
Categories Dessert Fry Frozen Dessert Macadamia Nut Winter Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 balls, serving 4
Number Of Ingredients 8
Steps:
- Line a shallow baking pan with wax paper and put pan in freezer 5 minutes. With a 1-ounce ice cream scoop (1 1/2 inches in diameter) scoop out 12 ice-cream balls and transfer to pan. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
- Preheat oven to 350° F.
- While ice cream is hardening, in a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and transfer to a shallow bowl.
- Roll balls in nuts, pressing lightly, until well coated. Freeze balls, covered, until very hard, at least 1 hours and up to 8.
- In a bowl lightly beat eggs and in another bowl crumble cornflakes. Dip balls in egg, letting excess drip off, and roll in cornflakes to coat. Freeze balls, covered, at least 1 hours and up to 8. Reserve remaining egg and corn flakes, chilling egg.
- Repeat dipping and coating procedure with reserved egg and cornflakes. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
- In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375° F. Working in batches of 2 or 3, fry balls, turning them, about 20 seconds, or until golden and crisp. With a slotted spoon transfer balls to paper towels to drain. Make sure oil returns to 375° F between batches.
- Dust ice-cream balls with confectioners' sugar and serve immediately with sauce.
CHOCOLATE MACADAMIA NUT COOKIES
This recipe is from my daughter, who's a terrific cook. The caramel glaze makes it impossible to eat just one.-Arliene Hillinger, Rancho Palos Verdes, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter, sugar and vanilla. Add egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden. Cool on a wire rack. , For glaze, melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies.
Nutrition Facts : Calories 439 calories, Fat 30g fat (12g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.
WHITE CHOCOLATE AND MACADAMIA NUT BROWNIES WITH HOT FUDGE SAUCE
From Bon Appetit Restaurant Recipes - Goodfellow's - Minneapolis, MN. Chef Stephan Pyles at Goodfellow's says that this brownie "is the brownie of my childhood, only made with white chocolate instead of dark. It's as decadently chocolate as you can possibly get - hot fudge, pieces of white chocolate in the brownie, the butteriness of the macadamias. It's about as rich a dessert as I would dare do."
Provided by Juenessa
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Brownie:.
- Preheat oven to 350 degrees F.
- Butter and flour a 9x13-inch baking pan.
- Sift flour with salt into bowl.
- Using electric mixer beat eggs in large bowl.
- until frothy.
- Add sugar 1 tablespoon at a time and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gently fold in melted chocolate (mixture may lose volume).
- Add melted butter and vanilla and stir well (mixture may look curdled).
- Fold in flour.
- Fold in nuts and chopped chocolate.
- Pour batter into prepared pan.
- Bake until toothpick inserted in center comes out not quite clean, about 25 minutes. Do not overbake.
- Cool in pan on rack. (Can be prepared 1 day ahead. Store at room temperature.)
- Cut brownies into squares.
- Transfer to plates.
- Pour Hot Fudge Sauce over and serve.
- Hot Fudge Sauce:.
- Cook cream and sugar in small heavy saucepan over low heat, stirring until sugar dissolves.
- Add chocolate and stir until chocolate is melted and smooth.
- Add butter and corn syrup and stir until butter melts. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Before serving, stir fudge sauce over low heat until it is heated through.
- Makes about 1 1/2 cups sauce.
Nutrition Facts : Calories 239.5, Fat 16.8, SaturatedFat 8.3, Cholesterol 42.5, Sodium 47.8, Carbohydrate 21, Fiber 0.6, Sugar 15.4, Protein 2.5
SUNDAES WITH CHOCOLATE CARAMEL AND MACADAMIA NUT SAUCE
Categories Chocolate Nut Dessert Frozen Dessert Macadamia Nut Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Stir sugar and bourbon in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high. Boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream (mixture will bubble up) and whisk until smooth. Return to boil, whisking constantly. Remove from heat, add butter and chocolate and stir until smooth. Mix in nuts. (Can be made 1 week ahead. Cover and chill. Before using, rewarm over low heat, stirring constantly and thinning with small amount of water if necessary.)
- Serve ice cream with sauce.
WHITE CHOCOLATE MACADAMIA NUT COOKIES IV
I made these for the first time this past Christmas and they have become the family's new favorite cookie! The white chocolate gives a rich taste to these cookies. I guarantee you will love them.
Provided by MAUREENBURR
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 23m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 17.6 g, Cholesterol 19.9 mg, Fat 13.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 5.4 g, Sodium 115.3 mg, Sugar 12 g
WHITE CHOCOLATE MACADAMIA NUT COOKIES I
Rich, slightly crunchy dropped cookies bursting with macadamia nuts and white chocolate chunks.
Provided by Carol
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 32m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (170 degrees C). Lightly grease baking sheets.
- Beat butter, sugars, egg, and vanilla at medium speed of electric mixer until fluffy.
- At low speed, gradually beat in flour, just until blended. By hand, stir in nuts and chocolate.
- Drop by heaping tablespoonfuls, 2 1/2 inches apart, onto lightly greased cookie sheets.
- Bake for 17 minutes or until edges of cookies are lightly browned and tops look dry. Allow to cool on baking sheets five minutes, then remove to racks to cool completely.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 38.5 g, Cholesterol 45.6 mg, Fat 22.1 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 10.6 g, Sodium 96.7 mg, Sugar 25.7 g
WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE WITH CARAMEL AND RASPBE
The sauces are extra if you want to make them. I was inspired to make this at home from scratch because of the famous restaurant Yard House. I mean, I could NEVER make this cheesecake as good as theirs but its still great and fun to make! As for making the caramel sauce, remember before you begin, make sure you have everything ready to go and to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.
Provided by lanemaloriyahoo.com
Categories Dessert
Time 2h40m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 17
Steps:
- Raspberry sauce:.
- 1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
- 2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
- 3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two wehttp://www.food.com/members/subm/editr2eks.
- Caramel Sauce:.
- 1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
- 2. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
- 3.Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
- Crust:
- 1. Grind 1/4 cup macadamia nuts in a blender.
- 2. Add to a bowl and add cracker crumbs, butter, and 1 tablespoon sugar.
- 3. Mix and press over bottom of 8 inch pan.
- Filling:.
- 1. In another bowl, combine remaining sugar, cream cheese, yolks, liqueur, and vanilla. Beat, scraping bowl often.
- 2. Chop another 1/2 cup of nuts and mix into cream cheese mixture. Spread batter on crust.
- 3. Bake at 325 degrees for 40 minutes, until cake jiggles just a bit when gently shaken. Cool on rack.
- 4. place chocolate chips in whatever design and amout you'd like. Then pour over desired amout of Raspberry and Caramel sauce over the cheesecake.
- 5. Cover with foil and chill until cold 2 hours to 1 day or overnight.
Nutrition Facts : Calories 656.7, Fat 49.8, SaturatedFat 24.5, Cholesterol 168.5, Sodium 249.7, Carbohydrate 49.2, Fiber 3.6, Sugar 40.2, Protein 7.8
BANANA MACADAMIA NUT BREAD PUDDING W/ WHITE CHOCOLATE SAUCE
Make and share this Banana Macadamia Nut Bread Pudding W/ White Chocolate Sauce recipe from Food.com.
Provided by MixnVixn
Categories Dessert
Time 9h30m
Yield 10-12 serving(s)
Number Of Ingredients 22
Steps:
- Butter a 10 x 14-inch baking dish with 1 tablespoon of the butter and set aside.
- Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Remove from the heat and let cool.
- Whisk together the eggs, remaining 1/2 cup brown sugar, cinnamon, vanilla, salt, milk, and cream in a large bowl. Add the cooled banana mixture, nuts, and bread and fold to blend thoroughly. Pour into the prepared baking dish.
- Cover with foil and set aside in refrigerate over night.
- Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
- Cool on a wire rack for 20 minutes.
- For the white chocolate sauce: bring the 1/4 cup sugar, milk, cream, vanilla seeds and empty bean pod almost to a boil in a med sauce pan then remove the bean pod.
- In a separate mixing bowl, whisk together the 2 tablespoons sugar, cornstarch and egg yolks in a mixing bowl. Stir until smooth. Gradually add the 3 tablespoons of heavy cream. Add one fourth of the hot milk mixture to the egg yolk mixture. Pour this back into the cream mixture in saucepan.
- Cook over a gentle heat, whisking continuously to avoid scorching. Cook until the sauce begins to thicken. Remove from heat and pour the sauce back into the mixing bowl through a fine mesh strainer over white chocolate. Mix until chocolate is melted and sauce is smooth. Cool over an ice bath, stirring occasionally (makes 5 cups).
- To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of ice cream, drizzle with sauce, and serve immediately.
Nutrition Facts : Calories 1220.3, Fat 76.1, SaturatedFat 38.9, Cholesterol 437.8, Sodium 546.5, Carbohydrate 116.8, Fiber 5.7, Sugar 61.1, Protein 22.5
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.
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