Easy Caramelized Macadamia Nuts Food

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.

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.

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.

SAVORY MACADAMIA NUTS

Steps:

• Line a 13x9x2 inch baking pan with foil; lightly coat the foil with cooking spray. Set pan aside. In a small bowl stir together Worcestershire sauce, oil, Italian seasoning, salt and cayenne pepper; set aside.
• Spread nuts in prepared pan. Drizzle with seasoning mixture; toss gently to coat.
• Bake in a 350 degree oven about 15 minutes or until nuts are toasted, stirring occasionally. Lift foil with nuts from pan. Let cool for 30 minutes. Store nuts in an airtight container at room temperature for up to 2 weeks or freeze for up to 2 months.

CHOCOLATE-CARAMELIZED MACADAMIA NUTS

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.

CARAMELIZED NUTS

Steps:

• Preheat oven to 350°F.
• Toast hazelnuts in a shallow baking pan until fragrant and a shade darker, about 8 minutes.
• When hazelnuts are cool enough to handle, wrap in a kitchen towel and rub to remove skins. (Not all skins will come off.) Transfer hazelnuts to a large bowl with almonds, cashews, pecans, and walnuts. Line baking pan with foil and lightly oil.
• Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour over nuts and stir until nuts are well coated. Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring and redistributing nuts occasionally, until golden brown, 10 to 12 minutes.
• Lightly oil another sheet of foil and put on a work surface. Spread nuts in 1 layer on foil and cool completely. Break apart any nuts that are stuck together.

CHILE ROASTED MACADAMIA NUTS

Steps:

• Heat oven to 300º.
• Toss nuts with oil, spread on a sheet pan and bake 25 minutes, until golden. Transfer to a bowl; toss nuts with chili powder and salt.
• Enjoy!