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Receta Chocolate Macadamia Nut Brittle
by Global Cookbook

Chocolate Macadamia Nut Brittle
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Ingredientes

  • 3 c. Semi sweet chocolate chips (about 1 lb.)
  • 2 Tbsp. Unsalted butter
  • 1 can (4.5 ounce) macadamia nuts (about 1 c.)

Direcciones

  1. Well, I know which I am hopelessly behind now! Thursday night the city construction workers cut the cable for telephone service in my area, and it murder! But since I could not use the telephone lines, I did catch Emeril with Bob on QVC this afternoon. I have a copy of this book (actually, I am giving it to my bro-in-law) so I am going to give you one of Emeril's chocolate recipes - sounds delicious.
  2. Line a baking sheet with parchment or possibly waxed paper.
  3. Put the chocolate chips and 1 Tbsp. butter in a stainless steel bowl set over a pot of simmering water over medium heat. Stirring, heat the chocolate, about 5 min.
  4. Heat the remaining Tbsp. butter in a small skillet over medium-high heat. Add in the nuts and shake the pan often to lightly toast them, 3 to 4 min. Add in the nuts to the chocolate and cook, stirring the mix often, till the chocolate is completely melted and the nuts are well coated, about 5 min.
  5. Pour the chocolate mix into the pan and spread it proportionately with a rubber spatula over the bottom, making a 1/4 inch thick layer. Cold. Chill till it sets, about 2 hrs.
  6. Break into pcs, like peanut brittle. Store in an airtight container in the refrigerator. It will keepup to 2 weeks.