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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
- 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.
- Line a baking sheet with parchment or possibly waxed paper.
- 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.
- 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.
- 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.
- Break into pcs, like peanut brittle. Store in an airtight container in the refrigerator. It will keepup to 2 weeks.
