MACADAMIA NUTS RECIPES RECIPES

Steps:

• Finely chop enough of the macadamia nuts to measure 1/3 cup; set aside. Coarsely chop remaining nuts; toss with coconut and 1 tablespoon sugar. Set aside. , In a large bowl, cream butter and remaining sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the lemon juice, lemon zest, vanilla and reserved finely chopped nuts. , Spoon into five greased 5-3/4x3x2-in. loaf pans. Sprinkle with reserved coconut mixture. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• In a clean, dry castiron skillet on medium heat lightly toast the nuts for about 3 minutes.
• Add the sugar; mix well.
• The sugar will start to melt as it comes to temperature.
• At this point you want to watch the skillet carefully so that the sugar doesn't burn. Reduce heat if necessary. Should the sugar burn, you must start over.
• NOTE: If the skillet starts to smoke, remove pan quickly and reduce heat.
• Continue cooking until the sugar is entirely melted and the nuts are coated, about 2 minutes. This is a messy recipe but worth the hassle.
• Remove promptly from the stove and place the nuts on parchment paper, spreading out as best as possible. Cool.
• Much of the candied nuts will stick together like candy brittle but will easily break apart once cooled.
• Store in airtight container and refrigertate any leftovers.
• (These are highly addicting and usually only half of the nuts end up in a salad because I eat most of them beforehand.).