Chocolate-dipped, buttery caramels withchopped macadamia nuts.
Recipe: Macadamia Nut Chews
1 teaspoon butter
Preheat the oven to 400°F(205°C). Line an 8 x 8 x 1 1/2-inch square pan with aluminumfoil, allowing the foil to hang over the edges of the pan. Greasethe pan with 1 teaspoon of butter.
Place the nuts in a 9-inch round cakepan and place in the oven. Toast until golden brown, about 6to 8 minutes. If you shake the pan a couple of times in the oven,it helps for overall browning. Remove from the oven and cool.
In a 2-quart saucepan, over medium heat,combine the sugars, salt, vanilla, butter, and cream. Stir constantlyuntil fully incorporated, about 1 minute. Bring the mixture toa boil and cook, stirring occasionally, until the mixture reaches254°F / 120°C (hard ball stage) on a candy thermometer,about 15 minutes after the mixture comes to a boil.
Sprinkle the nuts over the butter of theprepared pan. Pour the sugar mixture over the nuts, place ina draft-free area, and allow to cool completely. Place each ofthe chocolates in separate bowls over pots of simmering water.Stir occasionally until all of the chocolate is melted and smooth.Stir 1/2 teaspoon of the oil into each chocolate.
To Temper the Chocolates: Dip the bottom of each bowl of chocolate in abowl of cold water and stir the chocolate until it begins tothicken. Immediately remove from the cold water and place backover the pot of simmering water. Stir over the hot water justlong enough to make the chocolate liquid again. Remove the bowlfrom the heat. Set aside until ready to use.
Turn the caramel out onto a cutting board.Using a sharp knife, cut into 1-inch squares. In a cool and draft-freearea of you kitchen, dip half of the nut caramels in the semisweetchocolate and the remaining in the milk chocolate, coating completelyand shaking off the excess. Place the chocolates on a piece ofparchment paper and let sit for a couple of hours or until thechocolate sets. Place the chocolates on a serving platter andserve.
Chocolates will keep for 1 week in anairtight container. Do not refrigerate.
4 ounces macadamia nuts, roughly chopped
2 cups granulated sugar
1/2 cup light brown sugar, packed
1/4 cup light corn syrup
1/2 cup butter, room temperature
1 cup heavy cream, room temperature
1/2 pound semisweet chocolate, chopped
1/2 pound milk chocolate, chopped
1 teaspoon vegetable oil – divided use
Makes about 4 1/2 dozen confections.
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