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
s golden. Stir in the macadamia nuts. Pour out onto on a
dd the chocolate chips and macadamia nuts to the dough and mix
ntil smooth. Fold in chopped macadamia nuts. Divide batter equally among prepared
combine graham cracker crumbs, ground nuts and cinnamon. Mix in butter
n 1 cup of the macadamia nuts.
Spoon or scoop the
. Grind 1/4 cup macadamia nuts in a blender.
2
he milk. Add the chopped nuts at the end.
Pour
Soak the cashew and macadamia nuts in cold water for 2-
Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Fold in flour alternately with sour cream and milk. Fold in macadamia nuts. Transfer to prepared liners.
For the crumble, combine all ingredients in a small bowl. Sprinkle evenly over each cupcake. Bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then turn out onto a wire rack to cool completely.
ire rack.
For the macadamia brittle cream, cook remaining 3
nd 1/2 of the nuts in a food processor. Process