CANDIED GINGER
Steps:
- Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
- Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
- Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.
GINGER AND MACADAMIA NUT BALLS
Make and share this Ginger and Macadamia Nut Balls recipe from Food.com.
Provided by An_Net
Categories Dessert
Time 15m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Combine biscuits and nuts in bowl.
- Add the condensed milk, butter and golden syrup to a saucepan and stir over a low heat until combined.
- Stir into biscuit mixture.
- Form into balls and then roll in coconut.
- Refrigerate.
Nutrition Facts : Calories 164.8, Fat 13.6, SaturatedFat 7.3, Cholesterol 11.5, Sodium 39, Carbohydrate 10.5, Fiber 1.8, Sugar 8.1, Protein 2.1
CANDIED NUTS
Provided by Food Network
Categories appetizer
Time 20m
Yield 12 to 15 servings
Number Of Ingredients 7
Steps:
- In a large bowl combine sugar, cinnamon, ginger, nutmeg, and salt.
- Blanch nuts in boiling water for 1 minute. Drain and dry them off in a kitchen towel. Lightly toss them into the sugar mixture until coated. Remove nuts, and set aside the sugar spice mixture.
- Bring the oil in a deep fryer or a heavy-bottomed pan to 330 to 350 degrees-F (do not let the oil burn). *Hint: place 1 nut in the oil and when it starts to sizzle, add the rest of the nuts.
- Fry approximately 1 minute, the nuts will turn golden in color, and float. Remove from the oil and add directly to the sugar mixture and toss again. Carefully remove nuts and shake off excess sugar, let cool and serve.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
MACADAMIA NUT SPRING ROLL WITH CANDIED GINGER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 22
Steps:
- To make the macadamia nut filling, use a small saucepan over medium heat and combine the sugar and water, then bring to a boil and cook until it caramelizes to a nice amber color. Remove from heat and add the cream slowly. Return to heat and stir until sugar and cream are completely incorporated and smooth. Add butter, candied ginger, and chopped nuts, then allow to cool slightly. If mixture gets too firm, simply warm to make pliable.
- To assemble, place the 4 spring roll wrappers down on the table so 1 point is facing 6 o'clock. Divide the mixture evenly between the 4 wrappers. Fold the point facing 6 o'clock over the filling and continue to roll. Fold over the left side, and then the right side to seal the ends and continue to roll until a small triangle remains. Brush edge with water and press to seal the end. Fry in 360 degree F oil just to brown the skin. Cut in half and put aside.
- To make the brown sugar ice cream, begin by bringing the milk, heavy cream, split vanilla bean, and sugar to a boil. Combine yolks and karo syrup and stir. Pour half of the boiling liquid into the yolks and stir until combined. Add remaining liquid and put back on the heat and continue to stir until you reach a temperature of 180 degrees F. Strain and cool in an ice bath. Place in an ice cream freezer and freeze according to manufacturer's instructions.
- To make the pickled carambola, using a medium pot over medium high heat, combine vinegar, sugar, ginger, peppercorns, anise, vanilla, and saffron. Bring just to a boil, then remove from heat. Add carambola, and let steep for 5 minutes. Remove carambola with skimmer and cool. Cool liquid over an ice bath. Add cold carambola to cold syrup, cover, and keep refrigerated.
- To plate, place both spring rolls on a plate with a bowl of the pickled carambola and a bowl of brown sugar ice cream. Serve immediately.
CANDIED MACADAMIA NUTS
I love making candied nuts for the holidays. They're the perfect gluten free dessert, appetizer or snack. And they make a great gift too. The homemade version is much cheaper than store bought, tastes fresher and you know exactly what's in 'em! http://www.elanaspantry.com/candied-macadamia-nuts/
Provided by Elanas Pantry
Categories Lunch/Snacks
Time 15m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Toss all ingredients together in a large bowl.
- Place in a pyrex baking dish.
- Bake at 350° for 10-15 minutes, until lightly browned.
- Cool and serve.
Nutrition Facts : Calories 510.9, Fat 54.1, SaturatedFat 8.6, Sodium 294.1, Carbohydrate 9.3, Fiber 5.8, Sugar 3.1, Protein 5.3
CANDIED MACADAMIA NUTS
I guessed on how to prepare these nuts after having tried a wonderul Asian inspired salad with candied macademia nuts at a party. This recipe also works well with pecans and walnuts, etc. Use the candied nuts in salads, or as an addition in your favorite trail mix. Our favorite way to eat these nuts is in a simple mixed greens' salad with a light sesame oil and rice vinegar dressing of which many good salad dressing recipes on Zaar may be found. Very easy but messy to prepare!!
Provided by COOKGIRl
Categories < 15 Mins
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a clean, dry castiron skillet on medium heat lightly toast the nuts for about 3 minutes.
- Add the sugar; mix well.
- The sugar will start to melt as it comes to temperature.
- At this point you want to watch the skillet carefully so that the sugar doesn't burn. Reduce heat if necessary. Should the sugar burn, you must start over.
- NOTE: If the skillet starts to smoke, remove pan quickly and reduce heat.
- Continue cooking until the sugar is entirely melted and the nuts are coated, about 2 minutes. This is a messy recipe but worth the hassle.
- Remove promptly from the stove and place the nuts on parchment paper, spreading out as best as possible. Cool.
- Much of the candied nuts will stick together like candy brittle but will easily break apart once cooled.
- Store in airtight container and refrigertate any leftovers.
- (These are highly addicting and usually only half of the nuts end up in a salad because I eat most of them beforehand.).
Nutrition Facts : Calories 1108.4, Fat 101.5, SaturatedFat 16.2, Sodium 6.7, Carbohydrate 56.3, Fiber 11.5, Sugar 43.9, Protein 10.6
CANDIED MACADAMIA NUTS
Macadamia nuts are synonymous with Hawaii, but they originated in Australia! Who knew!
Provided by Carolyn Haas
Categories Nuts
Time 20m
Number Of Ingredients 2
Steps:
- 1. Heat a heavy saucepan over medium heat. Add the sugar and macadamia nuts to the pan and stir.
- 2. Keep stirring gently until the sugar melts and the macadamia nuts have caramelized.
- 3. Carefully pour contents of pan on a parchment paper covered tray or cookie sheet. Allow to cool and then break into pieces. Keep in a tightly covered container.
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24 BEST MACADAMIA NUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published Jan 11, 2022Category Recipe Roundup
- Coconut Macadamia Nut Waffles. Jazz up your morning waffles with the crunch of macadamia nuts. Between the nuts and shredded coconut, these waffles are an infusion of tropical flavors.
- Macadamia Nut Brittle. Treat yourself to some sweets with these goodies. This confection is very similar to peanut brittle, except with macadamia nuts of course.
- White Chocolate Macadamia Nut Cookies. As I said earlier, macadamia nuts and white chocolate chips go smashing together. So I couldn’t resist mentioning my favorite cookie recipe.
- Grilled Banana and Macadamia Milk Vegan Ice Cream. Nowadays, there are so many delicious non-dairy ice creams to choose from that it can be hard to pick a flavor.
- Subway White Chocolate Macadamia Nut Cookies. I know I already told you about my favorite macadamia nut cookie recipe. However, I have a soft spot in my heart for the ones from Subway.
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