Chocolate-Caramelized Macadamia Nuts

These sweet, crunchy morsels are perfect to give as gifts over the holidays.

Source: Martha Stewart Living, November 1998


  • 1 cup granulated sugar
  • 2 cups whole macadamia nuts (about 9 ounces)
  • 1 pound bittersweet chocolate, chopped
  • 1/3 cup confectioners’ sugar


  1. Place granulated sugar and macadamia nuts in a 4-quart saucepan. Cook over medium-high heat, stirring constantly with a wooden spoon, until the sugar melts and begins to recrystallize and the nuts become white and coated with sugar, about 12 minutes. Transfer the nuts to a baking sheet, and set aside until cool enough to handle. Separate the nuts, and let cool completely.

  2. Line a baking sheet with parchment paper. In a medium bowl, melt the chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Using a fork, dip the sugared nuts in the melted chocolate, coating completely. Place on a lined baking sheet. Refrigerate until chocolate has set.

  3. Coat nuts a second time, as in step 2, with chocolate. Refrigerate until set.

  4. Sift confectioners' sugar over a baking pan. Roll nuts in sugar. Transfer the sugar and the nuts to an airtight container, and store in a cool, dry place up to 1 week.


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