Candied Macadamia Nuts Recipes

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CANDIED NUTS



Candied Nuts image

This is one of my favorites not only to have on hand at home, but to pull together for a last minute hostess gift.

Provided by Rob Tanner

Categories     Appetizers and Snacks     Nuts and Seeds

Time 55m

Yield 8

Number Of Ingredients 6

2 cups raw peanuts
1 cup white sugar
⅓ cup water
1 pinch coarse sea salt, or to taste
1 pinch ground cinnamon
1 pinch chili powder

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.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 31.1 g, Fat 18 g, Fiber 3.2 g, Protein 9.4 g, SaturatedFat 2.5 g, Sodium 48.1 mg, Sugar 26.4 g

CANDIED MACADAMIA NUTS



Candied Macadamia Nuts image

I love making candied nuts for the holidays. They're the perfect gluten free dessert, appetizer or snack. And they make a great gift too. The homemade version is much cheaper than store bought, tastes fresher and you know exactly what's in 'em! http://www.elanaspantry.com/candied-macadamia-nuts/

Provided by Elanas Pantry

Categories     Lunch/Snacks

Time 15m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 4

2 cups macadamia nuts
1 tablespoon olive oil
2 tablespoons agave nectar
1/2 teaspoon celtic sea salt

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.

Nutrition Facts : Calories 510.9, Fat 54.1, SaturatedFat 8.6, Sodium 294.1, Carbohydrate 9.3, Fiber 5.8, Sugar 3.1, Protein 5.3

CANDIED MACADAMIA NUTS



Candied Macadamia Nuts image

I guessed on how to prepare these nuts after having tried a wonderul Asian inspired salad with candied macademia nuts at a party. This recipe also works well with pecans and walnuts, etc. Use the candied nuts in salads, or as an addition in your favorite trail mix. Our favorite way to eat these nuts is in a simple mixed greens' salad with a light sesame oil and rice vinegar dressing of which many good salad dressing recipes on Zaar may be found. Very easy but messy to prepare!!

Provided by COOKGIRl

Categories     < 15 Mins

Time 5m

Yield 1 cup

Number Of Ingredients 2

1 cup macadamia nuts
3 tablespoons unbleached cane sugar (okay to use white granulated sugar although I prefer the cane sugar) or 3 tablespoons brown sugar

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.).

Nutrition Facts : Calories 1108.4, Fat 101.5, SaturatedFat 16.2, Sodium 6.7, Carbohydrate 56.3, Fiber 11.5, Sugar 43.9, Protein 10.6

MACADAMIA NUT SPRING ROLL WITH CANDIED GINGER



Macadamia Nut Spring Roll with Candied Ginger image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 2 servings

Number Of Ingredients 22

2 cups Florida Crystals Organic Sugar
1/2 cup water
3/4 cup heavy cream, warm
1/2 cup butter
3 tablespoons candied ginger root, finely chopped
2 cups roughly chopped macadamia nuts
4 sheets spring roll wrappers
Water to seal
1 cup milk
2 cups heavy cream
1/2 vanilla bean split
4 egg yolks
3/4 cup light brown sugar
1/4 cup dark corn syrup
2 cups cider vinegar
4 cups Florida Crystals Organic Sugar
2 tablespoons pickled ginger, sliced thin
1/4 teaspoon black peppercorns
3 star anise
1/2 teaspoon vanilla extract
Pinch saffron
8 carambola (star fruit) sliced thin

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.

MACADAMIA NUT SPRING ROLL WITH CANDIED GINGER



Macadamia Nut Spring Roll with Candied Ginger image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 22

2 cups Florida Crystals Organic Sugar
1/2 cup water
3/4 cup heavy cream, warm
1/2 cup butter
3 tablespoons candied ginger root, finely chopped
2 cups roughly chopped macadamia nuts
4 sheets spring roll wrappers
Water to seal
1 cup milk
2 cups heavy cream
1/2 vanilla bean split
4 egg yolks
3/4 cup light brown sugar
1/4 cup dark corn syrup
2 cups cider vinegar
4 cups Florida Crystals Organic Sugar
2 tablespoons pickled ginger, sliced thin
1/4 teaspoon black peppercorns
3 star anise
1/2 teaspoon vanilla extract
Pinch saffron
8 carambola (star fruit) sliced thin

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



Candied Nuts image

Alex Porter, chef at Norma's at Le Parker Meridien Hotel, concocted an incredible Chocolate Banana Waffle Napoleon. In his recipe, bananas are sauteed and layered onto waffles; the whole creation is then topped with chocolate and these candied nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 cups

Number Of Ingredients 5

2/3 cup walnuts
2/3 cup hazelnuts, blanched
2/3 cup macadamia nuts
2 1/2 cups pure maple syrup
3 cups canola oil

Steps:

  • Combine nuts and maple syrup in small saucepan. Bring to a boil over medium-high heat, and continue to cook until syrup begins to coat nuts, about 30 minutes.
  • In a medium saucepan, heat canola oil to 350 degrees. Strain nuts to remove any excess syrup. Transfer to a baking sheet to cool. Fry nuts until crispy and any excess caramel is removed. Remove to a baking sheet lined with a Silpat baking mat. Let cool.

CHOCOLATE-CARAMELIZED MACADAMIA NUTS



Chocolate-Caramelized Macadamia Nuts image

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

1 cup granulated sugar
2 cups whole macadamia nuts (about 9 ounces)
1 pound bittersweet chocolate, chopped
1/3 cup confectioners’ sugar

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.

GLAZED MACADAMIA NUTS



Glazed Macadamia Nuts image

I came across this recipe years ago, and it's been a hit ever since. Family and friends can't stop nibbling on the sweet coated nuts.

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield 5 cups.

Number Of Ingredients 6

3 cups macadamia nuts
1/2 cup sugar, divided
3 tablespoons light corn syrup
2 teaspoons vegetable oil
1/8 teaspoon salt
3 tablespoons butter

Steps:

  • Spread macadamia nuts in a single layer in a greased 15x10x1-in. baking pan. Bake at 250° for 5 minutes; set aside. , In a heavy saucepan, combine 6 tablespoons sugar, corn syrup, oil and salt; bring to a boil, stirring constantly. Boil without stirring until a candy thermometer reads 238° (soft-ball stage). , Remove from the heat; stir in butter until melted. Pour over nuts; stir to coat. Bake for 50-55 minutes or until lightly browned, stirring occasionally. Sprinkle with remaining sugar; toss to coat. Spread on foil to cool. Break apart and store in an airtight container.

Nutrition Facts :

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