Chocolate Macadamia Nut Sauce

1. 1

   Preheat oven to 350F.

2. 2

   In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool.

3. 3

   Finely chop nuts and chocolate separately.

4. 4

   In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork to help sugar melt evenly), until melted and pale golden.

5. 5

   Cook caramel, without stirring, swirling pan, until deep golden.

6. 6

   Remove pan from heat and carefully add cream down side of pan (mixture will bubble and steam).

7. 7

   Simmer mixture, stirring occasionally, until caramel is dissolved.

8. 8

   Stir in chocolate and nuts.

9. 9

   Cool sauce 10 minutes and in a food processor blend until smooth.

10. 10

    Serve sauce warm.

11. 11

    Sauce may be made 1 week ahead and chilled, covered.

12. 12

    Reheat sauce to warm before serving.

* Per serving · 4 servings · Values may vary.