Macadamia Nut Spring Roll With Candied Ginger Recipes

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MACADAMIA NUT SPRING ROLL WITH CANDIED GINGER



Macadamia Nut Spring Roll with Candied Ginger image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 22

2 cups Florida Crystals Organic Sugar
1/2 cup water
3/4 cup heavy cream, warm
1/2 cup butter
3 tablespoons candied ginger root, finely chopped
2 cups roughly chopped macadamia nuts
4 sheets spring roll wrappers
Water to seal
1 cup milk
2 cups heavy cream
1/2 vanilla bean split
4 egg yolks
3/4 cup light brown sugar
1/4 cup dark corn syrup
2 cups cider vinegar
4 cups Florida Crystals Organic Sugar
2 tablespoons pickled ginger, sliced thin
1/4 teaspoon black peppercorns
3 star anise
1/2 teaspoon vanilla extract
Pinch saffron
8 carambola (star fruit) sliced thin

Steps:

  • To make the macadamia nut filling, use a small saucepan over medium heat and combine the sugar and water, then bring to a boil and cook until it caramelizes to a nice amber color. Remove from heat and add the cream slowly. Return to heat and stir until sugar and cream are completely incorporated and smooth. Add butter, candied ginger, and chopped nuts, then allow to cool slightly. If mixture gets too firm, simply warm to make pliable.
  • To assemble, place the 4 spring roll wrappers down on the table so 1 point is facing 6 o'clock. Divide the mixture evenly between the 4 wrappers. Fold the point facing 6 o'clock over the filling and continue to roll. Fold over the left side, and then the right side to seal the ends and continue to roll until a small triangle remains. Brush edge with water and press to seal the end. Fry in 360 degree F oil just to brown the skin. Cut in half and put aside.
  • To make the brown sugar ice cream, begin by bringing the milk, heavy cream, split vanilla bean, and sugar to a boil. Combine yolks and karo syrup and stir. Pour half of the boiling liquid into the yolks and stir until combined. Add remaining liquid and put back on the heat and continue to stir until you reach a temperature of 180 degrees F. Strain and cool in an ice bath. Place in an ice cream freezer and freeze according to manufacturer's instructions.
  • To make the pickled carambola, using a medium pot over medium high heat, combine vinegar, sugar, ginger, peppercorns, anise, vanilla, and saffron. Bring just to a boil, then remove from heat. Add carambola, and let steep for 5 minutes. Remove carambola with skimmer and cool. Cool liquid over an ice bath. Add cold carambola to cold syrup, cover, and keep refrigerated.
  • To plate, place both spring rolls on a plate with a bowl of the pickled carambola and a bowl of brown sugar ice cream. Serve immediately.

CANDIED MACADAMIA NUTS



Candied Macadamia Nuts image

I love making candied nuts for the holidays. They're the perfect gluten free dessert, appetizer or snack. And they make a great gift too. The homemade version is much cheaper than store bought, tastes fresher and you know exactly what's in 'em! http://www.elanaspantry.com/candied-macadamia-nuts/

Provided by Elanas Pantry

Categories     Lunch/Snacks

Time 15m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 4

2 cups macadamia nuts
1 tablespoon olive oil
2 tablespoons agave nectar
1/2 teaspoon celtic sea salt

Steps:

  • Toss all ingredients together in a large bowl.
  • Place in a pyrex baking dish.
  • Bake at 350° for 10-15 minutes, until lightly browned.
  • Cool and serve.

Nutrition Facts : Calories 510.9, Fat 54.1, SaturatedFat 8.6, Sodium 294.1, Carbohydrate 9.3, Fiber 5.8, Sugar 3.1, Protein 5.3

GINGER AND MACADAMIA NUT BALLS



Ginger and Macadamia Nut Balls image

Make and share this Ginger and Macadamia Nut Balls recipe from Food.com.

Provided by An_Net

Categories     Dessert

Time 15m

Yield 18 serving(s)

Number Of Ingredients 6

250 g gingernut biscuits, crushed
125 g roasted macadamia nuts, chopped
3/4 cup condensed milk
60 g butter
1 1/2 cups coconut
1 tablespoon golden syrup

Steps:

  • Combine biscuits and nuts in bowl.
  • Add the condensed milk, butter and golden syrup to a saucepan and stir over a low heat until combined.
  • Stir into biscuit mixture.
  • Form into balls and then roll in coconut.
  • Refrigerate.

Nutrition Facts : Calories 164.8, Fat 13.6, SaturatedFat 7.3, Cholesterol 11.5, Sodium 39, Carbohydrate 10.5, Fiber 1.8, Sugar 8.1, Protein 2.1

GLAZED MACADAMIA NUTS



Glazed Macadamia Nuts image

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

3 cups macadamia nuts
1/2 cup sugar, divided
3 tablespoons light corn syrup
2 teaspoons vegetable oil
1/8 teaspoon salt
3 tablespoons butter

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 :

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