Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Chocolate Macadamia Nut Brittle




Source of Recipe


Emeril's Creole Christmas


List of Ingredients




3 cups semisweet chocolate chips (about 1 lb)
2 tbsp unsalted butter
One 4.5 oz can macadamia nuts (about 1 C)


Recipe



Line a baking sheet with parchment or waxed paper.

Put the chocolate chips and 1 tablespoon of the butter in a stainless steel bowl set over a pot of simmering water over medium heat. Stirring, melt the chocolate, about 5 minutes.

Heat the remaining tablespoon butter in a small skillet over medium-high heat. Add the nuts and shake the pan often to lightly toast them, 3 to 4 minutes. Add the nuts to the chocolate and cook, stirring the mixture often, until the chocolate is completely melted and the nuts are well coated, about 5 minutes.

Pour the chocolate mixture into the pan and spread it evenly with a rubber spatula over the bottom, making a 4-inch-thick layer. Cool. Refrigerate until it sets, about 2 hours.

Break it into pieces, like peanut brittle. Store in an airtight container in the refrigerator. It will keep up to 2 weeks.