Chocolate Caramelized Macadamia Nuts

CHOCOLATE-CARAMEL MACADAMIA NUT TART



Chocolate-Caramel Macadamia Nut Tart image

Recipe From epicurious.com

Provided by Abigail Johnson Dodge

Categories     Milk/Cream     Food Processor     Chocolate     Dessert     Bake     Christmas     High Fiber     Macadamia Nut     Vanilla     Christmas Eve     Boil     Candy Thermometer     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 22

Crust:
1 cup all purpose flour
1/3 cup powdered sugar
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon (or more) ice water
Ganache:
1/3 cup heavy whipping cream
8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
1 1/2 cups unsalted macadamia nuts (about 7 1/2 ounces), toasted , coarsely chopped
Caramel filling:
1 1/4 cups sugar
1/3 cup water
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon salt
Vanilla ice cream (optional)
Special equipment:
9-inch-diameter tart pan with removable bottom
Pastry brush
Small resealable plastic bag

Steps:

  • For crust:
  • or crust: Blend flour, powdered sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 1 tablespoon ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using lightly floured fingers, press dough firmly and evenly onto bottom and up sides of pan. Chill crust 1 hour.
  • Position rack in center of oven and preheat to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until pale golden around edges and sides are set, about 20 minutes. Remove foil and beans; bake until crust is golden and cooked through, about 14 minutes. Transfer to rack and cool crust completely in pan.
  • For ganache:
  • Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; stir until smooth.
  • Spoon 3 tablespoons ganache into 1 corner of small resealable plastic bag and seal; set aside at room temperature for piping. Spread remaining ganache evenly over bottom of crust. Sprinkle chopped macadamia nuts evenly over ganache layer in crust. Freeze crust while preparing caramel filling.
  • For caramel filling:
  • Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat. Add cream and butter; stir until any caramel bits dissolve and mixture is smooth. Attach candy thermometer to side of pan and bring mixture to boil over medium-high heat. Boil without stirring until thermometer registers 240°F, about 2 1/2 minutes longer. Remove from heat. Whisk in vanilla and salt.
  • Remove crust from freezer. Working quickly, pour caramel filling into crust. Gently shake tart pan to allow filling to settle evenly in crust. Cool completely at room temperature, about 3 hours. Remove crust from freezer. Working quickly, pour caramel filling into crust. Gently shake tart pan to allow filling to settle evenly in crust. Cool completely at room temperature, about 3 hours.
  • Place reserved resealable plastic bag with chocolate ganache in microwave and heat in 5-second intervals just until smooth and pourable. Using scissors, cut off very small tip from corner of bag with ganache. Pipe ganache decoratively over caramel filling in crosshatch pattern. Chill until chocolate is set, about 20 minutes. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled. Bring tart to room temperature before serving.
  • Remove sides from tart pan. Place tart on platter. Cut into wedges and serve with vanilla ice cream, if desired.

CHOCOLATE-CARAMELIZED MACADAMIA NUTS



Chocolate-Caramelized Macadamia Nuts image

These sweet, crunchy morsels are perfect to give as gifts over the holidays.

Recipe From marthastewart.com

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.

SUNDAES WITH CHOCOLATE CARAMEL AND MACADAMIA NUT SAUCE



Sundaes with Chocolate Caramel and Macadamia Nut Sauce image

Recipe From epicurious.com

Categories     Chocolate     Nut     Dessert     Frozen Dessert     Macadamia Nut     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1 1/4 cups sugar
1/3 cup bourbon or water
3/4 cup whipping cream
3 tablespoons unsalted butter
1 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup macadamia nuts
Vanilla ice cream

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.

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

Recipe From tasteofhome.com

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
Calories 439 calories
Fat30g fat (12g saturated fat)
Cholesterol47mg cholesterol
Sodium220mg sodium
Carbohydrate45g carbohydrate (33g sugars
Fiber3g fiber)
Protein4g protein.

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.

CHOCOLATE CARAMEL NUT CHEESECAKE



Chocolate Caramel Nut Cheesecake image

On Dec. 21 someone requested a snickerdoodle cheesecake that tastes like a candy bar. This is the closest I can come. My entire family likes this one!

Recipe From allrecipes.com

Provided by BUCHKO

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Yield 12

Number Of Ingredients 8

3 tablespoons butter, melted
1 ¼ cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
¾ cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped
Calories378.1 calories
Carbohydrate28 g
Cholesterol117 mg
Fat26.9 g
Fiber0.5 g
Protein7.2 g
SaturatedFat15.6 g
Sodium281.5 mg
Sugar21.6 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool.
  • In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.

OOIE-GOOIE-CHOCOLATE -CARAMEL-MACADAMIA CHUNK COOKIES



Ooie-Gooie-Chocolate -Caramel-Macadamia Chunk Cookies image

Inspired by a combination of two cookies prepared at this year's National Cookie Challenge, here's my take on the ultimate chocolate chip cookie!

Recipe From food.com

Provided by Pellerin

Categories     Dessert

Time 30m

Yield 30 cookies

Number Of Ingredients 15

3/4 cup unsalted butter
1 cup sugar
1/2 cup light brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon chocolate extract
1 tablespoon real maple syrup
2 tablespoons cream
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (chopped, I use Ghiradelli)
30 chocolate-covered caramel candies (Rollo or Hershey's)
1 cup rolled oats (Quaker Oatmeal Original, dry)
1 cup raw macadamia nuts (toasted & chopped)

Steps:

  • Cream butter & sugars in large mixing bowl. Add eggs, extracts, syrup, and cream.
  • In another bowl, sift and mix flour, baking soda and salt. Stir in chocolate chips, oats, and toasted nuts. Fold dry ingredients into butter mixture.
  • Chill dough for 1 hour. Preheat oven to 350 and PLACE A PIECE OF PARCHMENT PAPER ONTO YOUR COOKIE SHEET.
  • Place a heaping tablespoon of dough into palm of your hand, and press one chocolate covered caramel candy into center of each piece of dough. Wrap dough around candy, covering completely.
  • Bake cookies for 14-16 minutes, until lightly browned. Cool in pan until well set, then onto rack. Don't eat hot, as caramel is LAVA-like 8-).
  • Serve with *plenty* of milk.

CARAMEL MACADAMIA NUT BROWNIES



Caramel Macadamia Nut Brownies image

One bite and you'll agree this is the most delectable brownie you'll ever sink your teeth into. Eat it with a fork to enjoy every last morsel of chocolate, caramel and nuts. -Jamie Bursell, Juneau, Alaska

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 brownies.

Number Of Ingredients 16

1 teaspoon plus 3/4 cup butter, divided
3 ounces unsweetened chocolate, chopped
3 large eggs, room temperature
1-1/2 cups packed brown sugar
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
CARAMEL LAYER:
3/4 cup sugar
3 tablespoons water
1/4 cup heavy whipping cream
2 tablespoons butter
TOPPING:
1-1/2 cups semisweet chocolate chips
1 cup milk chocolate chips
1 jar (3-1/2 ounces) macadamia nuts, coarsely chopped
Calories 349 calories
Fat21g fat (11g saturated fat)
Cholesterol60mg cholesterol
Sodium137mg sodium
Carbohydrate41g carbohydrate (35g sugars
Fiber2g fiber)
Protein3g protein.

Steps:

  • Line a 9-in. square baking pan with foil; grease the foil with 1 teaspoon butter and set aside. In a microwave-safe bowl, melt chocolate and remaining butter; stir until smooth. Cool for 10 minutes. In a large bowl, beat eggs and brown sugar until blended; beat in chocolate mixture and vanilla. Combine flour and baking soda; gradually add to chocolate mixture., Pour into prepared pan. Bake at 325° for 40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack., In a large heavy saucepan, combine sugar and water. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Cook over medium-high heat without stirring until syrup is golden, about 5 minutes; remove from the heat., In a small saucepan, heat cream over low heat until small bubbles form around edge of pan. Gradually stir cream into syrup (mixture will boil up). Cook and stir over low heat until blended. Stir in butter until melted. Remove from the heat; cool slightly., Pour over brownies to within 1/4 in. of edges. Sprinkle with chips and nuts. Bake at 325° for 5 minutes (do not let chips melt completely). Cool completely on a wire rack. Refrigerate for 4 hours. Lift out of the pan; remove foil. Cut into bars.

CARAMEL MACADAMIA PRALINES



Caramel Macadamia Pralines image

I developed this recipe based on a candy I had at Disneyland®. Enjoy and then kick yourself for not making more!

Recipe From allrecipes.com

Provided by Aubree Rose

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 53m

Yield 6

Number Of Ingredients 6

8 ½ ounces macadamia nuts
1 (2.5 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
1 (11.5 ounce) package milk chocolate chips
1 tablespoon butter flavored shortening
6 (1 ounce) squares extra dark chocolate squares (such as Hershey's®)
Calories777.9 calories
Carbohydrate55.4 g
Cholesterol19.1 mg
Fat65.8 g
Fiber8.1 g
Protein11 g
SaturatedFat25.5 g
Sodium129.2 mg
Sugar38.7 g

Steps:

  • Line a baking sheet with parchment paper; place the macadamia nuts into 6 circles 3 to 4 inches across, making sure to fill in the centers of the circles.
  • Place caramels and milk into a microwave-safe glass bowl; set into microwave. Cook 1 minute; stir. Cook 1 minute; stir until smooth. Pour over macadamia nuts.
  • Place chocolate chips and shortening into a microwave-safe glass bowl. Melt chocolate mixture in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour over caramel mixture. Push chocolate squares into the top of each candy. Refrigerate until cool.

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