Chocolate Caramelized Macadamia Nuts Recipes

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CHOCOLATE MACADAMIA NUTS



Chocolate Macadamia Nuts image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 6 1/2 cups

Number Of Ingredients 5

3 1/2 cups whole macadamia nuts
3/4 cup corn syrup
21 ounces bittersweet chocolate, tempered
1 3/4 cups powdered sugar, optional
1 3/4 cups unsweetened Dutch-process cocoa powder, optional

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.

EASY CARAMELIZED MACADAMIA NUTS



Easy Caramelized Macadamia Nuts image

Caramelized or candied macadamia nuts is one of the easiest recipes to make and delicious on their own or sprinkled on salads.

Provided by Syrie Wongkaew

Categories     Dessert     Snack     Candy

Time 12m

Number Of Ingredients 2

1/2 cup macadamia nuts (halved)
1/4 cup castor sugar (superfine sugar)

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

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.

ROASTED PINEAPPLE WITH WHITE CHOCOLATE CARAMELIZED MACADAMIA NUTS



Roasted Pineapple with White Chocolate Caramelized Macadamia Nuts image

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 4 servings

Number Of Ingredients 21

6 ounces milk chocolate
2 ounces white chocolate
12 ounces eggs
1 cup plus 4 tablespoons sugar
2 cups cake flour, sifted
4 tablespoons butter, melted
6 ounces finely chopped macadamia nuts
7 ounces pineapple
1 cup sugar
1/2 -ounce star anise
1/2 -ounce cinnamon stick
1 vanilla pod
6 tablespoons butter
12 ounces macadamia nuts
2/3 cup sugar
6 ounces milk
1 gelatin leaf
8 ounces white chocolate
12 ounces whipped cream
4 tablespoons mango puree
4 teaspoons gelatin

Steps:

  • Chocolate Ring:
  • Begin by melting the milk and white chocolate. Cut 4 sterilized, food-safe flexible plastic strips 1 1/2 inches wide and 5 inches long. Spread a thin layer of milk chocolate on the plastic strips. Using the tine of a fork, scrape the length of the strip through the chocolate to create lines. Spread a layer of white chocolate immediately, directly over and then fold to form a ring. Seal edge with a plastic strip. Set aside to harden.
  • Preheat the oven to 360 degrees F.
  • Mix the sponge by whisking the eggs and sugar on high speed for 15 minutes, until pale yellow and thick. Take out of the mixer and fold in by hand the sifted flour, chopped macadamia nuts, and melted butter. Spread thinly on a buttered, floured and parchment lined baking tray and bake for 15 minutes.
  • Lower the oven to 340 degrees F.
  • To roast pineapple, begin by cutting the pineapple into grape size pieces and then toss in sugar and spices. Bake for 2 hours. Let cool.
  • To caramelize the macadamia nuts, first warm the nuts in the oven for 5 minutes. While nuts are warming, place the sugar in a small saucepan and cook over medium heat until the sugar melts and turns an amber color, about 10 minutes. Carefully add the nuts to the sugar mixture and stir to coat the nuts. Carefully remove from the pan and cool on a marble table or baking tray.
  • To make mousse, boil the milk, remove from the heat and add the gelatin while mixing in the white chocolate. Cool down slightly before folding in the whipped cream.
  • To make the jelly, melt the gelatin with the mango puree and strain into a container for future use.
  • To plate, place a circle of sponge in the base of the chocolate ring, sprinkle with chopped caramelized macadamias. Pipe 1/3 of the cup with mousse; place a spoonful of pineapple mix, top with mousse and a layer of mango jelly. Place in the refrigerator for 1 to 2 hours. Once chilled, remove the plastic strip, top with caramelized macadamia nuts and macadamia sponge.
  • Serve immediately.

CARAMELIZED MACADAMIA NUTS



Caramelized Macadamia Nuts image

Make and share this Caramelized Macadamia Nuts recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Dessert

Time 10m

Yield 2 , 2 serving(s)

Number Of Ingredients 2

1/2 cup macadamia nuts, halved
1/4 cup caster sugar

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.

Nutrition Facts : Calories 337.3, Fat 25.4, SaturatedFat 4, Sodium 1.7, Carbohydrate 29.6, Fiber 2.9, Sugar 26.5, Protein 2.6

CHOCOLATE MACADAMIA NUT COOKIES



Chocolate Macadamia Nut Cookies image

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

10 tablespoons butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
1 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups semisweet chocolate chips
3/4 cup coarsely chopped macadamia nuts
3/4 cup coarsely chopped pecans
CARAMEL GLAZE:
12 caramel candies
2 tablespoons heavy whipping cream

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 MACADAMIA NUT CHEESECAKE WITH CARAMEL AND RASPBE



White Chocolate Macadamia Nut Cheesecake With Caramel and Raspbe image

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

1 pint fresh raspberry
1/4 cup sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water
1 cup sugar
6 tablespoons butter
1/2 cup heavy whipping cream
3/4 cup macadamia nuts (finely chopped)
1/2 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon sugar
4 egg yolks
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese
1/2 cup macadamia nuts
1 cup white chocolate chips

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

CARAMEL MACADAMIA NUT CRUNCH



Caramel Macadamia Nut Crunch image

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

1 cup sugar
1 cup heavy cream
1 pound macadamia pieces, or whole nuts, roughly chopped
1 chilled log of butter shortbread cookie dough

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.

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2016-04-08 Sprinkle the chocolate chips, chopped nuts, and coconut flakes evenly over the crust and caramel. Press down with a fork until even and the caramel is coming through to the top. Bake for 25-30 minutes, until lightly browned. Let chill in the refrigerator for about an hour or until completely chilled and set.
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CHOCOLATE CARAMEL MACADAMIA TART | CANADIAN LIVING
2002-12-18 Caramel Filling: In heavy saucepan, bring sugar, water and corn syrup to boil; boil, without stirring, but brushing down side of pan with wet pastry brush, for about 8 minutes or until caramel colour. Remove from heat; whisk in butter, then nuts and cream. Pour into prepared crust. Refrigerate for about 1 hour or until set.
From canadianliving.com


CHOCOLATE TOPPED SALTED MACADAMIA NUT CARAMELS - IMPERIAL SUGAR
Line bottom and sides of an 8 or 9-inch square brownie pan with aluminum foil. Spread bottom and sides with a thin and even coat of oil and set aside.
From imperialsugar.com


CHOCOLATE COVERED MACADAMIA NUTS (KETO - THE BEST KETO RECIPES
Instructions. In a double boiler, small saucepan, or micorwave proof bowl, melt the coconut oil over low heat. When the oil is completely melted add the …
From thebestketorecipes.com


DARK CHOCOLATE, CHILLI CARAMEL AND MACADAMIA NUT TART
2020-12-06 Remove from the heat and stir in the nuts. For the ganache, preheat the oven to 170C/335F/gas 3. Whisk the eggs with the sugar until light and fluffy. Place the broken chocolate and the butter in a heatproof bowl over, but not toughing, a pan of simmering water. When the chocolate has melted into the butter, fold in the eggs and flour.
From thomasinamiers.com


CHOCOLATE MACADAMIA NUT TART - KEVIN IS COOKING
2019-05-15 Pastry Shell (s): Place the macadamia nuts in a food processor fitted with steel blade and pulse until pulverized. Next add the flour, sugar and salt in the food processor. Pulse to mix. Melt butter and allow to cool slightly. In a separate bowl, whisk together the butter, beaten egg and egg yolk.
From keviniscooking.com


GLUTEN FREE BLONDIES WITH WHITE CHOCOLATE - DANNY'S BLOG
Sprinkle the handful of white chocolate chips on top of the batter. Fold in the white chocolate chips or your favorite add ins. They’re gluten free, made with almond flour, melted white chocolate, buttery roasted macadamia nuts, and more white chocolate chunks! Then mix in the eggs, vanilla, and salt. Spoon into a 20x30cm brownie tin lined ...
From danry-ferguso.github.io


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