Chocolate covered macadamia nuts
Votes: 1
Time: 1 hour 45 minutes
Complexity: average
Quantity: 6.5 tbsp.
Complexity: average
Quantity: 6.5 tbsp.
Delicious and valuable, macadamia nuts are wonderful in any form, especially when covered in chocolate. You can save money and coat the nuts yourself. This way, you'll be sure of the quality of your snack, and the taste won't disappoint. The key is patience and constant stirring while coating the nuts with melted chocolate to prevent them from sticking together. Macadamia nuts are pre-baked in corn syrup, which adds even more crunch, and tempered dark chocolate is used for the coating, creating a smooth, shiny layer. You can leave the nuts plain or coat them with cocoa powder or powdered sugar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3.5 cups whole macadamia nuts
- 3/4 cup corn syrup
- 600 g of dark chocolate, tempered
- 1 and 3/4 cups powdered sugar, optional
- 1 and 3/4 cups cocoa powder, optional
We recommend
Recipes with similar ingredients: macadamia nut, syrup, dark chocolate, powdered sugar, cocoa
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Place the nuts in a large bowl. Add the corn syrup and stir to coat evenly. Place them on a baking sheet and bake in the oven for 15-20 minutes. Remove from the oven. Using a wooden spoon, transfer the nuts to a parchment-lined baking sheet. Avoid touching them as they will be very hot. Let them cool to room temperature, and if possible, place them in the freezer, as the cold nuts will help the chocolate temper.
- Once the nuts have cooled completely, separate any clumps that may be stuck together. Place the cooled nuts in a saucepan or large bowl. Gradually add one-third of the dark chocolate, one spoonful at a time. Stir until the nuts are completely coated. If you don't stir immediately, the chocolate will harden and the nuts will stick together. Add another third of the chocolate and stir thoroughly to coat. Add the remaining third of the chocolate and stir thoroughly, ensuring all the nuts are well coated.
- If some nuts are clumped together, separate them. If you're serving the nuts dipped in chocolate only, allow the coating to set completely. If you decide to proceed to the next step, don't wait until the chocolate has completely set. Add powdered sugar or cocoa powder and stir until all the nuts are evenly coated. If you want to coat half the nuts with powdered sugar and the other half with cocoa powder, start with the powdered sugar. Before serving, pour the nuts into a sieve to remove any excess sugar or cocoa powder. The nuts can be stored at room temperature in an airtight container for up to 2 weeks.
Author of the recipe - Jacques Torres is a famous French pastry chef and chocolatier.
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