Macadamia Turtles Recipes

HAWAIIAN TURTLE CUPS

Steps:

• In a microwave, melt white chips; stir until smooth. Pour by teaspoonfuls into greased miniature muffin cups; set aside remaining melted chips. Sprinkle the center of each muffin cup with nuts., In a microwave, melt caramels and cream; stir until smooth. Pour over nuts. Reheat reserved chips if necessary; pour over caramel mixture. Top each with pineapple. , Chill for 30 minutes or until set. Carefully run a knife around the edge of each muffin cup to loosen candy.

MACADAMIA TURTLES

Steps:

• Cover 2 cookie sheets with waxed paper and coat with nonstick cooking spray.
• Arrange the macadamia nuts into 24 groups on the cookie sheets.
• In a small saucepan, melt the caramels with the cream over low heat for 5 to 7 minutes, or until smooth, stirring constantly.
• Spoon the caramel mixture over each nut group quickly while still hot (reheat if caramel gets too thick).
• In another small saucepan, melt the chocolate chips with the shortening over low heat for 5 to 7 minutes, or until smooth, stirring constantly.
• Drizzle the chocolate over the caramel and nuts and let stand until firm.

MACADAMIA NUT TRUFFLES

Steps:

• In a saucepan, combine chocolate and cream and stir over low heat until combined.
• Remove from heat and stir in butter and brandy.
• Put in the fridge and let the chocolate mixture set until it's mouldable with your hands without being runny.
• Set aside 36 nut halves and roughly chop the remaining nuts.
• Mould about 2 teaspoons of chocolate around each nut half and then roll the ball in chopped nuts.
• Repeat until they are all done and chill.

ISLAND SEA TURTLES

Steps:

• Preheat oven to 400°F Line 2 baking sheets with parchment paper. Place macadamia nuts in clusters of 4 to 7 nuts each, 2 inches apart; set aside.
• Toast coconut in oven for about 5 minutes or until lightly browned. Pulse in food processor or chop into shorter strands.
• Butter the inside of a heavy 3-quart saucepan. Melt 1/2 cup butter over low heat. Add sugar, corn syrup and sweetened condensed milk; mix well. Increase heat to medium-high and bring mixture to a boil, stirring frequently. Reduce heat to medium and continue to boil, stirring frequently until mixture reaches 244°F on a candy thermometer.
• Remove saucepan from heat, stir in vanilla and coconut. Cool slightly; spoon a tablespoon of coconut caramel over each nut cluster; cool completely.
• Place chocolate in a microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each. Chocolate should be smooth, but not warm. Dip tops of caramel-nut clusters in chocolate and sprinkle with sea salt. Place in refrigerator to set chocolate. Store in an airtight container at room temperature, separating layers with wax paper for up to 1 week.
• Tip: To prevent the formation of sugar crystals in the caramel, wash down the sides of pan using a pastry brush dipped in water.