Chocolate Macadamia Crunch Candy Recipes

CHOCOLATE MACADAMIA CRUNCH CANDY

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.

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.

MACADAMIA-COCONUT CANDY CLUSTERS

Steps:

• In a microwave, melt baking chips and shortening; stir until smooth. Add the coconut, cereal and nuts., Drop by teaspoonfuls onto waxed paper; let stand until set. Store in an airtight container at room temperature.

CASHEW MACADAMIA CRUNCH

Steps:

• Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.
• Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
• Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place. About 1-1/2 pounds candy.