WHITE CHOCOLATE MACADAMIA NUT COOKIES III
I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
Provided by Levee
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 13 g, Cholesterol 18.7 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 85.1 mg, Sugar 7.7 g
CRANBERRY MACADAMIA NUT BARK
This candy recipe is very pretty on gift trays and tasty too. If cranberries are not on hand, dried cherries or raisins will work beautifully in this recipe.
Provided by Cindy Carnes
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 24
Number Of Ingredients 3
Steps:
- Line one 10x15 inch cookie sheet with aluminum foil.
- Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.
- Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 13.8 g, Cholesterol 4 mg, Fat 9.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 17.2 mg, Sugar 13 g
CHOCOLATE MACADAMIA CRUNCH CANDY
This is rich, sweet and crunchy. Even though I am not a dessert person, I like to have a little something sweet to serve to guests after a meal. These little candies were perfect as each guest can take as little (or as much) as they wish. From Taste of Home's 2003 Brand Name Recipe cookbook.
Provided by KeyWee
Categories Candy
Time 20m
Yield 1 1/2 pounds
Number Of Ingredients 6
Steps:
- Line a 9" square pan with foil, extending foil over edges of pan.
- Butter foil.
- Cover bottom of pan with chocolate chips.
- In a large skillet, combine both nuts, butter, sugar, and corn syrup.
- Cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.
- Increase heat to medium, continue to cook and stir, until mixture begins to cling together and turns golden brown.
- Pour mixture over chocolate chips in pan and spread evenly.
- Cool and then refrigerate until chocolate is firm.
- Remove from pan and peel off foil.
- Break into pieces to serve.
- Store tightly covered in a cool place.
Nutrition Facts : Calories 2829.4, Fat 211.4, SaturatedFat 92.9, Cholesterol 162.7, Sodium 1094.6, Carbohydrate 261.6, Fiber 20.6, Sugar 202.8, Protein 25.8
WHITE CHOCOLATE MACADAMIA NUT BARK
Steps:
- Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect.
- Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.
CHOCOLATE MACADAMIA NUTS
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.
CHOCOLATE MACADAMIA MACAROONS
This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate-sinful and delicious! -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 136 calories, Fat 9g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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- Preheat oven to 250 degrees F. Place nuts in an single layer on a shallow baking pan and roast in oven for 10 minutes, stirring occasionally. Remove nuts from oven to cool.
- Meanwhile, melt the chocolate in a heat-proof bowl over a saucepan of simmering water (not letting the bowl touch the water) or in the microwave in 15 second bursts, stirring often, until just melted.
- Pour the nuts into the chocolate and stir to combine. Using a tablespoon, scoop spoonfuls of the chocolate-nut mixture onto a silicone baking mat.
- Allow to cool and harden completely before removing from the mat to serve. Store nuts in an airtight container at room temperature in a cool, dark place for up to 1 week.
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