Food recipes
Chocolate-Caramelized Macadamia Nuts
Chocolate-Caramelized Macadamia Nuts Ingredients: sugars, granulated nuts, macadamia nuts, raw pascha, organic bitter-sweet dark chocolate chips, sugars, granulated Directions: Place macadamia nuts and sugar in a four...
Chocolate-Caramelized Macadamia Nuts
Ingredients:
sugars, granulated
nuts, macadamia nuts, raw
pascha, organic bitter-sweet dark chocolate chips,
sugars, granulated
Directions:
Place macadamia nuts and sugar in a four-quart saucepan.
Cook over medium-high heat, stirring constantly with a wooden spoon until the sugar melts and begins to rechrystallize 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 completey.
Line a baking sheet with parchment paper.
In a medium bowl, melt the chocolate in the top of a double boiler or a heat-proof bowl 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.
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 for up to a week.
Ingredients:
sugars, granulated
nuts, macadamia nuts, raw
pascha, organic bitter-sweet dark chocolate chips,
sugars, granulated
Directions:
Place macadamia nuts and sugar in a four-quart saucepan.
Cook over medium-high heat, stirring constantly with a wooden spoon until the sugar melts and begins to rechrystallize 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 completey.
Line a baking sheet with parchment paper.
In a medium bowl, melt the chocolate in the top of a double boiler or a heat-proof bowl 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.
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 for up to a week.