edium heat lightly toast the nuts for about 3 minutes.
o 350\u00b0F
Spread macadamia nuts on a baking sheet and
Heat small heavy saucepan over medium heat. Add the sugar and macadamia nuts to the pan and stir.
Continue stirring until the sugar has melted and caramelized the macadamia nuts.
Carefully transfer nuts onto waxed paper. Let cool - break into pieces.
Sprinkle with blue cheese and macadamia nuts.
Place the first cup of chocolate in a microwave safe bowl. Heat the chocolate in 15 second increments, stirring well between each time in the microwave. When the chocolate is almost completely melted, stir in 1 cup of the macadamia nuts.
Use a tablespoon to scoop up spoonfuls of the nut and chocolate mixture and place on a nonstick silicone baking mat. Repeat with the other two types of chocolate. Allow to cool and harden completely before removing them from the mat to serve.
rolled oats, sugar, coconut and macadamia nuts. In a small saucepan, combine
To toast nuts: Put them in an ungreased,
Preheat oven to 375 degrees.
Toss all the ingredients together.
Transfer macadamia nuts to a greased baking sheet.
Bake for 25 to 30 minutes until lightly toasted, stirring occasionally.
Allow to cool.
Store in an airtight container.
Toast the macadamia nuts in a dry skillet set on medium heat for about 5 minutes. Set aside.
Dredge the trout in the flour.
In a large nonstick skillet, heat the oil over medium heat. Saute the trout for 6 minutes; turn and saute the other side about 8 minutes.
Remove the fish from the pan and keep warm.
Put the shallots and wine into the hot pan and cook down for about 2 minutes. Stir in the parsley, butter, and nuts. Season with salt and pepper. Pour over the trout and serve.
hocolate.
Sprinkle coconut and macadamia nuts over the melted chocolate, pressing
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Sift flour, baking soda, salt and nutmeg in bowl.
In a large bowl beat together oil, sugar, brown sugar, nondairy milk, flaxseeds, and the vanilla and coconut extracts.
Fold in the flour and mix to moisten. Before completely combined fold in the macadamia nuts and ginger.
Drop cookies in generous tablespoons about 2 inches apart.
Bake 14 minutes until edges begin to brown.
Cool and eat!
eel, melted butter, eggs and macadamia nuts in large mixing bowl. Blend
efrigerator, and let drain. Combine macadamia nuts and bread crumbs in a
s golden. Stir in the macadamia nuts. Pour out onto on a
Mix vanilla pudding, using milk.
Let stand for a few minutes.
Add 2/3 cup chopped or sliced Macadamia nuts.
Fold in 1/2 of a large container of whipped topping.
Pour into baked and cooled pie shell.
Top with remaining whipped topping and garnish by sprinkling Macadamia nuts on top.
Refrigerate several hours before serving.
#3) Lastly, add the coconut, macadamia nuts, and cumin -- again, to a
ntil smooth. Fold in chopped macadamia nuts. Divide batter equally among prepared
entle boil. Add the raisins, nuts, sage and salt. Cover and
read crumbs mixed with the Macadamia nuts in a third bowl.
combine graham cracker crumbs, ground nuts and cinnamon. Mix in butter