Nutcandy Recipes

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.

FRUIT AND NUT CHOCOLATE CHUNKS

Steps:

• Melt chocolate in top of a double boiler or metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.
• While chocolate is melting, line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang, then lightly oil foil.
• Remove chocolate from heat and stir in fruit and nuts, then spread evenly in baking pan. Freeze until firm, about 20 minutes. Lift candy in foil from pan using overhang and transfer to a cutting board. Peel off foil and cut candy with a long heavy knife into 36 pieces.

CANDY NUTS

Steps:

• Line a baking sheet with foil; butter the foil and set aside.
• In a 10-inch, heavy skillet combine nuts, sugar, butter and vanilla; cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt Do Not Stir.
• Reduce heat to low; continue cooking until sugar is golden brown, stirring occasionally.
• Remove skillet from heat; pour nut mixture onto the prepared baking sheet; cool completely and break into clusters.
• Store tightly covered in the fridg for up to 3 weeks.

NOENT (ASHKENAZIC NUT CANDY)

Steps:

• In medium-sized heavy-bottomed saucepan, stir honey, sugar and lemon juice over low heat until sugar dissolves, approximately 5 minutes.
• Stop stirring, increase heat to medium and bring to gentle boil, approximately 5 minutes.
• Add nuts and reduce heat to low, stirring frequently until thickened and golden-colored, approximately 30 minutes.
• Pour onto greased marble slab or baking sheet.
• Spread to 1/2-inch thickness.
• Let cool until firm but not hard, approximately 10 minutes.
• Dip sharp knife into hot water and cut into 1-inch pieces (squares or diamonds).
• Cool completely.