Macadamia nuts are a tropically grown nut with U.S. crops in Hawaii and
California. Considered a gourmet nut, they are flavorful and typically
unsalted. Macadamia nuts are delicious by themselves and when roasted,
but their delicate flavor is difficult to compliment with justice.
While any chocolate, dark, light, or milk variety, is the ideal coating
or combination for nuts; macadamia nuts are perfectly suited for white
chocolate. Perhaps the most popular treat combining these two delicate
yet rich flavors is the white chocolate macadamia nut cookie. Sold in
both fresh-baked and pre-packaged varieties in bakeries, bistros, grocery
stores, and cafes, this popular cookie is a favorite of many and goes
perfectly with coffee for dessert. Even the Pillsbury Company markets
this particular cookie in break and bake fashion.
Plenty of recipes exist for homemade white chocolate macadamia nut cookies,
but because these two ingredients go so well together, it behooves any
cook to seek new ways to combine them. There are a few excellent recipes
for a candy-like confection that combine macadamia nuts, white chocolate,
and pretzels. Variations of the recipe, similar to peanut brittle, exist
but is basically as outlined below.
Place 2 cups of macadamia nuts and 1 cup of pretzel sticks into a large
zip lock bag or between two layers of wax paper. With a kitchen mallet,
gently break the nuts and pretzels into pieces. Turn out onto a jelly
roll pan lined with wax paper. Melt 16 ounces of white chocolate in a
double boiler over low heat. White chocolate burns quicker than milk or
dark chocolate, so stir often and pay close attention to it melting. When
chocolate has melted smooth, pour over the macadamia nuts and pretzels.
Once it has cooled, gently break into pieces slightly larger than bite-sized.
The now chocolate-coated treat can be stored in a container for up to