HAWAIIAN CHOCOLATE MACADAMIA NUT TART
The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!
Provided by BRANDY20001
Categories Desserts Pies Tarts
Time 1h8m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
- Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
- In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
- Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.
Nutrition Facts : Calories 706.9 calories, Carbohydrate 82.3 g, Cholesterol 55.8 mg, Fat 42.9 g, Fiber 5.8 g, Protein 7.2 g, SaturatedFat 15.8 g, Sodium 272.7 mg, Sugar 44.3 g
CHOCOLATE MACADAMIA NUT CANDY
Steps:
- Line a 24-count mini muffin tin with cupcake liners. In a large bowl, mix together the macadamia nuts, papaya and pineapple.
- Over a double boiler or in the microwave, melt the chocolate. Pour the melted chocolate over the nut and fruit mixture and stir to combine. The nuts and fruit should be completely coated in chocolate. Divide the mixture evenly among the cupcake liners, about 2 tablespoons in each. Sprinkle the toasted coconut or Hawaiian pink salt over the melted chocolate to garnish, if desired. Refrigerate to set for about 30 minutes.
HAWAIIAN CHOCOLATE MACADAMIA NUT TART
The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!
Provided by BRANDY20001
Categories Dessert Tarts
Time 1h8m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
- Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
- In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
- Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.
Nutrition Facts : Calories 706.9 calories, Carbohydrate 82.3 g, Cholesterol 55.8 mg, Fat 42.9 g, Fiber 5.8 g, Protein 7.2 g, SaturatedFat 15.8 g, Sodium 272.7 mg, Sugar 44.3 g
WHITE CHOCOLATE-MACADAMIA NUT COOKIE BRITTLE
Check out this festive recipe for White Chocolate-Macadamia Cookie Brittle. Pack this cookie brittle in a small tin for a thoughtful holiday gift your friends and neighbors will love.
Provided by My Food and Family
Categories Nuts
Time 1h3m
Yield 25 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine first 4 ingredients in large bowl. Add butter and vanilla; mix well. Add nuts; mix until blended.
- Press nut mixture onto bottom of 15x10x1-inch pan sprayed with cooking spray.
- Bake 15 to 18 min. or until lightly browned. Turn oven off. Let dessert stand in oven 5 to 8 min. or until golden brown. Remove from oven; cool completely.
- Melt chocolate as directed on package; drizzle over dessert. Let stand until firm. Break into pieces to serve.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
HAWAIIAN CHOCOLATE MACADAMIA NUT BRITTLE FLAN
Make and share this Hawaiian Chocolate Macadamia Nut Brittle Flan recipe from Food.com.
Provided by Shirl J 831
Categories Dessert
Time 20m
Yield 1 Flan
Number Of Ingredients 21
Steps:
- Lightly mix together sugar and magarine. Combine flour.
- Add remaining ingredients. Do not overmix.
- Roll out chilled dough and place in two 9" pie plates.
- Bake 400° till golden brown.
- Brittle Filling:.
- Combine sugar, corn syrup and enough water to make a wet sand consistency.
- Boil till sugar caramilizes and turns a medium amber color.
- Add butter and mix well. Turn off heat, add cream slowly; be careful as it will splatter if too much is added at one time.
- Add nuts; pour into prebaked shells that are brushed with chocolate and refrigerate till cool.
- Chocolate topping:.
- Combine cream and cornstarch and mix well. Add all ingredients except semi sweet chocolate in pan over medium heat; stir constantly.
- Let thicken, but do not boil. Remove from heat and add chocolate.
- Combine till melted. Pour over brittle layer then let set.
- Cover with whip cream and chocolate shavings.
Nutrition Facts : Calories 12812.4, Fat 876.4, SaturatedFat 324.8, Cholesterol 2096.5, Sodium 5780.3, Carbohydrate 1186, Fiber 58.8, Sugar 550.2, Protein 153
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