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Coffee-candied macadamia nuts.

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★★★★

3.5 from 2 reviews

Ingredients

Scale
  • 2 cups roasted macadamia nuts
  • 6 tbsp white granulated sugar
  • 2 tbsp water
  • 1 tsp instant espresso powder (up to 2 tsp for a stronger coffee flavor)
  • small pinch salt (1/8 tsp)

Instructions

  1. Line a baking sheet with parchment paper or a Silpat. Combine all ingredients in a heavy-bottomed skillet over medium heat and stir just until combined. Let sit over medium heat until the syrup melts and begins to simmer, about 30 seconds to a minute. Continue to let simmer for another 1-2 minutes, without stirring. The syrup should become smooth and bubbly.
  2. Cook for one more minute, stirring continuously, until the syrup coats the nuts instead of staying in the pan, and the nuts begin to form clumps instead of separating easily. Do not remove before the nuts begin to clump, or else the syrup may be too wet and will not harden sufficiently. My batches were consistently done by about 4 minutes of cooking over medium heat.
  3. When ready, transfer immediately onto a sheet of parchment paper and spread out as much as possible. The syrup should begin to harden almost immediately, and will lighten and turn matte as it dries. Let cool completely, then break into individual pieces, enjoy or package as gifts!

Notes

I did not try making more than 2 cups in a pan at a time, but the batches go so quickly that making large quantities was not an issue. Just give the pan a quick rinse with warm water in between batches. Subsequent batches will take less time, about 3 minutes or so, because the pan will already be warm.

Find it online: https://tworedbowls.com/2015/06/24/coffee-candied-macadamia-nuts/