Macadamia Coconut Caramels Recipes

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MACADAMIA-COCONUT CANDY CLUSTERS



Macadamia-Coconut Candy Clusters image

These are super easy to make. They are great to make for bake sales,teacher gifts or on candy platters. They are a nice change from milk or dark chocolate clusters. -Lori Bondurant, Paducah, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3-1/2 dozen.

Number Of Ingredients 5

1 package (10 to 12 ounces) white baking chips
2 teaspoons shortening
1 cup sweetened shredded coconut, toasted
1/2 cup crisp rice cereal
1/2 cup chopped macadamia nuts, toasted

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.

Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 19mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

MACADAMIA-COCONUT BRITTLE



Macadamia-Coconut Brittle image

I've always loved brittle and when I first tried this recipe I was hooked. I always get rave reviews when I give this away.

Provided by mommyoffour

Categories     Candy

Time 45m

Yield 1 pound candy

Number Of Ingredients 8

1 cup sugar
1/2 cup corn syrup
1/4 cup water
2 tablespoons butter
1 teaspoon vanilla
1 cup macadamia nuts, coarsely chopped
1/2 teaspoon baking soda
1/2 cup coconut

Steps:

  • Butter cookie sheet and large saucepan.
  • In buttered saucepan, combine sugar, corn syrup and water, mix well.
  • Bring to a boil, stirring constantly.
  • Cook until candy thermometer registers 275 (soft-crack stage).
  • Add butter, vanilla and nuts; cook, stirring constantly, until thermometer registers 300 (hard-crack stage).
  • Remove from heat.
  • Add baking soda; mix well.
  • Stir in coconut.
  • Quickly pour mixture onto buttered cookie sheet; spread very thinly.
  • Cool 30 minutes or until completely cooled.
  • (After 5 to 10 minutes of cooling, brittle can be stretched thinner with 2 forks.).
  • Break into pieces.

CARAMEL MACADAMIA NUT TART



Caramel Macadamia Nut Tart image

Categories     Candy     Nut     Dessert     Bake     Raw     Pastry     Boil

Yield serves 12

Number Of Ingredients 16

CHOCOLATE CRUST
1/2 cup unsalted butter, melted
1/3 cup light agave nectar
1 large egg
1 teaspoon vanilla extract
Pinch of sea salt
1/3 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup sprouted spelt flour or whole wheat pastry flour
FILLING
1/2 cup unsalted butter
2 cups amber agave nectar
1/4 teaspoon sea salt
1/2 cup light cream
3 cups whole raw macadamia nuts
1 teaspoon vanilla extract
Sinfully Rich Vanilla Bean Ice Cream (page 82) or Agave Nectar Whipped Cream (page 113), for garnish (optional)

Steps:

  • Preheat the oven to 325°F. Line the bottom of a 10-inch removable bottom tart pan with a circle of parchment paper.
  • In an electric mixer, beat together all the crust ingredients until smooth and creamy. Pour the batter into the prepared tart pan and bake for 15 minutes, or until the crust is set.
  • For the filling, combine the butter, agave nectar, and salt in a saucepan. Bring to a boil. The mixture should reach 250°F on a candy thermometer. Remove from the heat and stir in the cream, nuts, and vanilla extract. Pour into the prebaked crust and return to the oven for 15 to 20 minutes, until golden and bubbly.
  • Important note: place the tart pan on a baking sheet before placing in the oven. This will prevent the caramel from dripping inside your oven and make it easier to remove the hot tart from the oven.
  • Cool the tart to room temperature, then refrigerate for 4 or more hours. It will look a bit gooey at first, but the caramel hardens when refrigerated. When the tart has set, carefully cut out wedges, remembering to peel off the parchment paper. This tart is difficult to remove as a whole from the pan because of the hardened caramel topping, so you'll need to cut it into individual pieces to serve. Serve warm with vanilla ice cream or whipped cream.

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