It’s not difficult to make these delicious candy-coated macadamia nuts at home, but you will need a couple of basic tools if you want the best clone of the original: a candy thermometer and a nonstick baking sheet or a baking sheet lined with a silicone nonstick mat. After spending some more time with this formula in the underground lab, I found that my first version of this recipe could be substantially improved upon. The brown sugar has been eliminated (since there is no molasses flavor in the original), and the salt, butter, and vanilla measurements have been systematically tweaked. I have also adjusted the final target temperature of the candy down a bit so that you are less likely to scorch it. That’s exactly what happened to a couple of my batches, and I want to be sure it doesn’t happen to you. (Because when it does, it makes your house really stink for, like, five hours.) Use Kona coffee here for the best clone, but you can certainly use any coffee available and it’s pretty likely that no one will complain. Just be sure to brew it double-strength.

12 ounces (3 cups) dry-roasted macadamia nuts
½ cup double-strength Kona coffee
½ cup granulated sugar
½ cup light corn syrup
⅓ cup unsalted butter
¼ teaspoon plus ⅛ teaspoon salt
1 teaspoon vanilla extract

Cooking method

1-Preheat your oven to 225 degrees F.

2-Pour the nuts onto a baking sheet and place in the oven until they are needed.

3-Brew the coffee with twice the grounds recommended by your coffee machine so that it is double-strength. Combine the coffee, sugar, corn syrup, butter, and salt in a 2- or 3-quart saucepan. Place the pan over medium-low heat and attach a candy thermometer. The candy should eventually reach a steady simmer. If it begins to boil rapidly, reduce the heat.

4-Slowly heat the candy until it reaches 275 degrees F, then immediately add the vanilla and turn off the heat. Pour the warm nuts into the candy and stir gently until they are coated. Be careful not to overstir or they will begin to fall apart since macadamias are so soft. Pour the candied nuts back onto the warm baking sheet (if not a nonstick pan, line the pan with a silicone mat) and separate the nuts as much as possible while they are still hot.

5-When the nuts have cooled completely, break them up into bite-size pieces and store them in a covered container in a dry spot.

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