Serves: 3
Total Calories: 90
Line a baking sheet with nonstick aluminum foil. Set aside.
Place the water and sugar in a heavy medium skillet over medium-high heat and bring to a boil. When the sugar begins to caramelize, stir well. Continue boiling, swirling the saucepan occasionally, for 8 to 15 minutes, or until the sugar turns a deep amber color. Add the macadamia nuts and blend with a wooden spoon to coat the nuts evenly. Immediately pour the macadamia nut mixture on the prepared baking sheet and use a wooden spoon to spread it in a thin layer. Allow the mixture to cool for 30 minutes. When the macadamia nut mixture is cool, place it in a heavy resealable bag seal the bag (make sure to get the air out of the bag). Using a mallet or blunt object, gently pound the mixture within the sealed bag until it is broken into small pieces. The Macadamia Nut Praline Crunch can be kept in an airtight container in the refrigerator for up to 2 months or in the freezer for 6 months.
NOTE: To toast macadamia nuts, place them in a single layer in a pan and bake in a preheated 400°F. oven for 5 to 8 minutes, or until golden brown and fragrant.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Macadamia Nut Praline Crunch recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
