Candied Macadamia Nuts

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup macadamia nuts
  • 3
    tablespoons unbleached cane sugar (okay to use white granulated sugar although I prefer the cane sugar) or 3 tablespoons brown sugar
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DIRECTIONS

  • 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.).
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