GLAZED MACADAMIA NUTS
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
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 :
HONEY GLAZED MACADAMIA NUTS
I used Gale Gand's recipe from "Sweet Dreams" episode Sweets By Mail at Foodnetwork. I have tweaked it, to suit our needs for a particular occasion. We served these at a wedding reception that we had for a couple of staff members who never had a ceremony, they only went to the courthouse. This happened about 5 years ago but I forgot about these little tidbits! Used these with my Cranberry-Chutney Brie Appetizers and they turned out great!
Provided by Manami
Categories < 60 Mins
Time 50m
Yield 4 cups of nuts
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Toss all the ingredients together.
- Transfer macadamia nuts to a greased baking sheet.
- Bake for 25 to 30 minutes until lightly toasted, stirring occasionally.
- Allow to cool.
- Store in an airtight container.
Nutrition Facts : Calories 1071.2, Fat 101.6, SaturatedFat 16.2, Sodium 51.4, Carbohydrate 47.2, Fiber 12.3, Sugar 30.8, Protein 10.8
MACADAMIA BUTTER CRUNCH POPCORN
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F.
- Divide the popcorn and nuts between 2 ungreased 13- by 9-inch rectangular pans. Make sure the popcorn and nuts are evenly mixed.
- In a medium saucepan, cook the brown sugar, butter, corn syrup, and salt over medium heat, stirring constantly until bubbly around the edges. Continue cooking for 5 more minutes, and then remove the pan from the heat. Stir in the baking soda until foamy. Pour the mixture over the popcorn and nuts, stirring until the corn is well coated. Bake, uncovered, for 1 hour, stirring every 15 minutes.
GLAZED PINEAPPLE WITH MACADAMIA NUT CRUNCH
Make and share this Glazed Pineapple With Macadamia Nut Crunch recipe from Food.com.
Provided by _Pixie_
Categories Dessert
Time 31m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the broiler.
- Cut the pineapple into 8 slices about 1-inch thick.
- For a decorative presentation you might want to cut notched grooves 1 inch apart on the top of each slice to suggest the grooves of a scallop shell.
- In a small bowl, combine the macadamia nuts, brown sugar and salt.
- Add the melted butter and stir until well blended.
- Place the pineapple slices on a baking sheet lined with foil.
- Sprinkle with a few tablespoons of the nut mixture, or arrange in a graphic pattern over each pineapple slice.
- Broil the pineapple slices about 6 inches from the heat until the filling starts to caramelize, about 1-1/2 minutes.
- Serve hot.
Nutrition Facts : Calories 234, Fat 18.5, SaturatedFat 5.7, Cholesterol 15.3, Sodium 25.2, Carbohydrate 18.7, Fiber 2.3, Sugar 15, Protein 1.7
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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