Chocolate-Caramelized Macadamia Nuts

1. 1

   Place macadamia nuts and sugar in a four-quart saucepan.

2. 2

   Cook over medium-high heat, stirring constantly with a wooden spoon until the sugar melts and begins to rechrystallize and the nuts become white and coated with sugar, about 12 minutes.

3. 3

   Transfer the nuts to a baking sheet, and set aside until cool enough to handle.

4. 4

   Separate the nuts and let cool completey.

5. 5

   Line a baking sheet with parchment paper.

6. 6

   In a medium bowl, melt the chocolate in the top of a double boiler or a heat-proof bowl over a pan of simmering water.

7. 7

   Using a fork, dip the sugared nuts in the melted chocolate, coating completely.

8. 8

   Place on a lined baking sheet.

9. 9

   Refrigerate until chocolate has set.

10. 10

    Sift confectioners' sugar over a baking pan.

11. 11

    Roll nuts in sugar.

12. 12

    Transfer the sugar and the nuts to an airtight container and store in a cool, dry place for up to a week.

No additional tips available.