Hawaiian Chocolate Macadamia Nut Brittle Flan Recipes

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HAWAIIAN CHOCOLATE MACADAMIA NUT TART



Hawaiian Chocolate Macadamia Nut Tart image

The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!

Provided by BRANDY20001

Categories     Desserts     Pies     Tarts

Time 1h8m

Yield 10

Number Of Ingredients 9

1 ¼ cups macadamia nut pieces
1 cup unsweetened coconut flakes
2 (9 inch) refrigerated pie crusts
1 ½ cups semi-sweet chocolate chips
3 eggs, slightly beaten
2 teaspoons vanilla extract
1 cup light corn syrup
1 cup white sugar
3 tablespoons margarine or butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
  • Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
  • In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
  • Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.

Nutrition Facts : Calories 706.9 calories, Carbohydrate 82.3 g, Cholesterol 55.8 mg, Fat 42.9 g, Fiber 5.8 g, Protein 7.2 g, SaturatedFat 15.8 g, Sodium 272.7 mg, Sugar 44.3 g

HOLIDAY MACADAMIA NUT BRITTLE



Holiday Macadamia Nut Brittle image

This is my Christmas Brittle. The Macadamia Nuts give this a nice buttery taste. During the holidays is the only time I grab the macadamia nuts! Why, I think they are little expensive for everyday baking, but during the holidays, I want to do something a little more special.

Provided by Vseward Chef-V

Categories     Candy

Time 45m

Yield 40 pieces

Number Of Ingredients 7

2 cups shelled macadamia nuts (salted)
1 1/4 cups granulated sugar
1/3 cup light corn syrup
1/3 cup water
1/2 cup unsalted butter, room temp
1 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Preheat the oven to 350 degrees. (180 C).
  • Spread the nuts on a baking tray and toast them in the oven until light golden, 4-6 minutes, turning the nuts after 3 minutes so they toast evenly. Remove them from the oven and the hot pan to let them cool to room temperature. coarsely chop the nuts and set aside.
  • Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
  • Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 8-10 minutes (depending on your cookware). Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
  • As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda and chopped macadamia nuts. Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
  • When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.

Nutrition Facts : Calories 100.7, Fat 7.4, SaturatedFat 2.3, Cholesterol 6.1, Sodium 76.4, Carbohydrate 9.4, Fiber 0.6, Sugar 7.3, Protein 0.6

MACADAMIA NUT BRITTLE



Macadamia Nut Brittle image

Provided by Food Network

Categories     dessert

Time 55m

Yield about 1 3/4 pounds

Number Of Ingredients 7

2 cups unsalted macadamia nuts
1 1/4 cups granulated sugar
1/3 cup light corn syrup
1/3 cup water
8 ounces (2 sticks) unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Preheat the oven to 350 degrees F. Spread the nuts on a baking tray and toast for 8 to 10 minutes, turning the nuts after 5 minutes. Cool and then coarsely chop. Set aside.
  • Place the sugar in a medium deep saucepan. Add the corn syrup and water, and over medium heat, bring to a boil. Boil until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil 5 minutes longer.
  • Remove the foil, add the butter, and stir with a wooden spoon until the butter is melted. Cook over medium heat until a candy thermometer registers 300 degrees F, about 30 minutes, stirring occasionally. Immediately stir in the salt, baking soda, and reserved nuts.
  • Meanwhile, coat with vegetable oil or spray a 12 by 17-inch half sheet pan. Spread the nut mixture over the prepared pan, spreading it as thin as possible with a long, metal spatula. When cool, run a clean, dry towel over the top to absorb some of the oil.
  • Cut or break the brittle into desired pieces.

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