Recipe by Sommer Clary
Chocolate covered macadamia nuts are a favorite treat in Polynesian Islands, and a popular souvenir for tourists. The only problem for me, however, is that I'll open a box and eat the whole thing in an hour! When I bring these back from Hawaii, they don't last long. Here's a great way to keep them around any time! They are super easy to make-- in all of my years of working with chocolate, I find that the microwave is actually the best way to melt chocolate at home (no tempering machines here!). I am using dark, milk and white chocolates to add a little twist to an island favorite! Aloha!
Top Review by michelles3boys
I decided to pick this recipe as my final recipe to make and review for Pick A Chef because I absolutely LOVE chocolate. Even before I made it, I knew I would enjoy these clusters. How could I go wrong with the combination of nuts and chocolate? I have made chocolate covered peanuts before, but had never thought of using macadamia nuts. Oh my gosh, they are soooo good! The recipe couldn't have been simpler to make either. If I could give it 10 stars I would! I only used milk chocolate and semi-sweet because I don't really care for white chocolate. Made for Pick A Chef, Spring 2012.
- 1 cup good-quality dark chocolate chips
- 1 cup good quality milk chocolate chips
- 1 cup good quality white chocolate chips
- 3 cups roasted salted macadamia nuts
Directions See How It's Made
- 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.