Emeril's Macadamia Nut Chews
1 teaspoon butter
4 ounces macadamia nuts, rough chop
2 cups sugar
1/2 cup light brown sugar
1/4 cup light corn syrup
1 pinch salt
1/2 teaspoon butter
1 stick butter, room temp
1 cup heavy cream, room temp
1/2 pound semisweet chocolate, chopped
1/2 pound milk chocolate, chopped
1 teaspoon oil, divided
Preheat the oven to 400ºF. Line an 8 by 8 by 1 1/2-inch square pan
with aluminum foil, allowing the foil to hand over the edges of the
pan. Grease the pan with 1 teaspoon of butter. Place the nuts on a
round cake pan and place in the oven. Toast until golden brown,
about 6 to 8 minutes. If you shake the pan a couple of times in the
oven-helps for overall browning. Remove from the oven and cool.
In a 2 quart saucepan, over medium heat. Combine the sugars, salt,
vanilla, butter, and cream. Stir constantly until fully
incorporated, about 1 minute. Bring the mixture to a boil and cook,
stirring occasionally, until the mixture reaches 254ºF. (see note
below) on a candy thermometer, about 15 minutes after the mixture
comes to a boil. Sprinkle the nuts over the butter of the prepared
pan. Pour the sugar mixture over the nuts and place in a draft-free
area and allow to cool completely. Place the both chocolates in
separate bowls over pots of simmering water. Stir occasionally until
all of the chocolate is melted and smooth. Stir 1/4 teaspoon of the
oil into each chocolate.
To temper the chocolates: Dip the bottom of each bowl of chocolate
in a bowl of cold water and stir the chocolate until it begins to
thicken. Immediately remove from the cold water and place back over
the pot of simmering water. Stir over the hot water just long enough
to make the chocolate liquid again. Remove the bowl from the heat.
Set aside until ready to use. Turn the caramel out onto a cutting
board. Using a sharp knife, cut into 1-inch squares.
In a cool and draft-free area of you kitchen, dip half of the nut
caramels in the semi sweet chocolate and the remaining in the milk
chocolate, coating completely and shaking off the excess. Place the
chocolates on a piece of parchment paper and allow let sit for a
couple of hours or until the chocolate sets. Place the chocolates on
a serving platter and serve. They will keep for 1 week in an
airtight container. Do not refrigerate.
Yield: about 4 1/2 dozen chocolates.
I got a note from Christina who suggested this
only be cooked to 240°, she said it was like a brittle so check as
you cook to avoid this happening. Use a cup of cold water and add a
tablespoon of the mixture to it, it should set up immediately and
hold its shape.
The directions above are Emeril's.