Macadamia Clusters Recipes

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MACADAMIA-COCONUT CANDY CLUSTERS



Macadamia-Coconut Candy Clusters image

These are super easy to make. They are great to make for bake sales,teacher gifts or on candy platters. They are a nice change from milk or dark chocolate clusters. -Lori Bondurant, Paducah, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3-1/2 dozen.

Number Of Ingredients 5

1 package (10 to 12 ounces) white baking chips
2 teaspoons shortening
1 cup sweetened shredded coconut, toasted
1/2 cup crisp rice cereal
1/2 cup chopped macadamia nuts, toasted

Steps:

  • In a microwave, melt baking chips and shortening; stir until smooth. Add the coconut, cereal and nuts., Drop by teaspoonfuls onto waxed paper; let stand until set. Store in an airtight container at room temperature.

Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 19mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

MACADAMIA CLUSTERS



Macadamia Clusters image

Enjoy these delicious vanilla candies packed with macadamia nuts - ready in just 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 20m

Yield 24

Number Of Ingredients 3

8 ounces vanilla-flavored candy coating, chopped
2 jars (3 1/2 ounces each) macadamia nuts
1/2 teaspoon finely shredded orange peel

Steps:

  • Line cookie sheet with waxed paper. Place candy coating in medium microwavable bowl.
  • Microwave uncovered on High 40 to 60 seconds, stirring every 30 seconds, until mixture can be stirred smooth. Stir in nuts and orange peel.
  • Drop mixture by teaspoonfuls onto waxed paper. Let stand until set. Store covered in refrigerator.

Nutrition Facts : Calories 1, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Candy, Sodium 30 mg

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.

MACADAMIA CLUSTERS



Macadamia Clusters image

I made these for Christmas '98 for work and had to make more for return trips back to work. They are very easy and decadent looking.

Provided by Cindy Carnes

Categories     Nut Candy

Yield 12

Number Of Ingredients 3

8 ounces vanilla flavored confectioners' coating
2 (3.5 ounce) packages macadamia nuts
½ tablespoon orange zest

Steps:

  • Place candy coating in microwave safe bowl; microwave uncovered on high for 40 to 60 seconds. Stir every 30 seconds, until smooth.
  • Stir in nuts and orange zest. Drop mixture by teaspoons onto waxed paper.
  • Allow to sit until set, store covered in refrigerator. If desired, melt approximately 1 ounce semisweet chocolate and drizzle over.

Nutrition Facts : Calories 218.1 calories, Carbohydrate 13.4 g, Cholesterol 3.9 mg, Fat 18.4 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 5.6 g, Sodium 17.6 mg, Sugar 11.8 g

CHOCOLATE MACADAMIA NUT CLUSTERS



Chocolate Macadamia Nut Clusters image

These cookies taste like chocolate covered macadamia nuts candies. It is important to not overbake these cookies and their centers should remain soft and chewy. From Sunset

Provided by cookiedog

Categories     Drop Cookies

Time 55m

Yield 42 cookies

Number Of Ingredients 10

8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
1/4 cup butter
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1 1/2 cups unsalted roasted macadamia nuts
1 cup semi-sweet chocolate chips
1 cup sweetened flaked dried coconut (4 oz.)

Steps:

  • In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chopped chocolate and butter often until chocolate is melted and mixture is smooth. Remove from over water and let cool to room temperature, about 15 minutes.
  • In a large bowl, with an electric mixer on high speed, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.
  • Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.
  • 4Bake cookies in a 350° oven just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Nutrition Facts : Calories 98.6, Fat 7, SaturatedFat 2.8, Cholesterol 13, Sodium 19.8, Carbohydrate 9.5, Fiber 0.8, Sugar 8.2, Protein 1

MACADAMIA & COCONUT CARAMELS



Macadamia & Coconut Caramels image

I collect cookbooks from all over the world and use them to create new dishes. These smooth caramels have a scrumptious and exotic flavor. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 64 pieces (1-1/2 pounds).

Number Of Ingredients 8

1 teaspoon plus 1/2 cup butter, divided
1 cup packed light brown sugar
1/2 cup light corn syrup
1/4 teaspoon cream of tartar
3/4 cup sweetened condensed milk
1/2 cup sweetened shredded coconut
1/2 cup chopped macadamia nuts
1/2 teaspoon vanilla extract

Steps:

  • Line an 8-in. square baking dish with foil and grease the foil with 1 teaspoon butter; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, cream of tartar and remaining butter; bring to a boil over medium heat, stirring constantly. Remove from the heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 244° (firm-ball stage)., Remove from the heat; stir in remaining ingredients. Pour into prepared dish. Refrigerate until set, at least 2 hours., Using foil, lift candy out of dish. Gently peel off foil; cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends. Store in an airtight container.

Nutrition Facts : Calories 56 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 23mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.

MACADAMIA CLUSTERS



Macadamia Clusters image

I made these for Christmas '98 for work and had to make more for return trips back to work. They are very easy and decadent looking.

Provided by Cindy Carnes

Categories     Nut Candy

Yield 12

Number Of Ingredients 3

8 ounces vanilla flavored confectioners' coating
2 (3.5 ounce) packages macadamia nuts
½ tablespoon orange zest

Steps:

  • Place candy coating in microwave safe bowl; microwave uncovered on high for 40 to 60 seconds. Stir every 30 seconds, until smooth.
  • Stir in nuts and orange zest. Drop mixture by teaspoons onto waxed paper.
  • Allow to sit until set, store covered in refrigerator. If desired, melt approximately 1 ounce semisweet chocolate and drizzle over.

Nutrition Facts : Calories 218.1 calories, Carbohydrate 13.4 g, Cholesterol 3.9 mg, Fat 18.4 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 5.6 g, Sodium 17.6 mg, Sugar 11.8 g

MACADAMIA CLUSTERS



Macadamia Clusters image

Make and share this Macadamia Clusters recipe from Food.com.

Provided by looneytunesfan

Categories     Candy

Time 16m

Yield 24 candies

Number Of Ingredients 3

8 ounces vanilla candy coating, chopped
2 (3 1/2 ounce) jars macadamia nuts
1/2 teaspoon finely shredded orange rind

Steps:

  • Line cookie sheet with waxed paper. Place candy coating in medium microwavable bowl.
  • Microwave uncovered on High 40-60 seconds, stirring every 30 seconds, until mixture can be stirred smooth. Stir in nuts and orange peel.
  • Drop mixture by teaspoonfuls onto waxed paper. Let stand until set. Store covered in refrigerator.

Nutrition Facts : Calories 113.9, Fat 9.7, SaturatedFat 2.9, Cholesterol 1.3, Sodium 8.9, Carbohydrate 6.8, Fiber 0.8, Sugar 6, Protein 1.2

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