This combination of chocolate and macadamia nuts has been one of my favorites for a very long time.
When I was a child, it was a holiday tradition to order cheese spreads and sweets from a catalog company. My mom would always ask me to look through the catalog and pick out a treat I really wanted. For me, it came down to toffee crunch or chocolate macadamia nut candy cups. The macadamias would always win out, but we’d end up getting the toffee crunch too.
I recently decided to come up with my own version of these candy cups…and they were a complete hit! I made a batch for a family get-together on Saturday. At first, no one seemed to notice them sitting on this cute two-tiered stand. But, later in the evening, after dinner, I heard a relative raving about them. After that, it was a domino effect. Relative after relative came by to get one, followed by tons of praise for these babies.
These candy cups added a nice touch to my holiday table. By the end of the evening, they were all gone. But, they would make great gifts too, placed in holiday themed tins or boxes.
The recipe is fast to make and only uses a few ingredients: macadamia nuts, milk and bittersweet chocolate chips, and a couple of high-quality chocolate bars.
Start off by coarsely chopping the macadamia nuts. I purchased dry roasted nuts for that wonderful salty flavor that we all know goes so well with sweets.
Next, melt your chocolate. I used two Godiva milk chocolate bars, they’re a bit expensive but usually on sale during the holidays. I also have two kinds of chocolate chips in here…milk and bittersweet. It’s always best to melt chocolate in a double boiler. However, you can opt for melting in a pot if you set your stove on low and stir constantly…and stay put!
Once the chocolate has melted, stir in the macadamia nuts. Next, line a mini cupcake pan with liners (this recipe makes 24 candy cups). Fill each liner with one tablespoon of the chocolate macadamia nut mix.
Once filled, give the pan a good tap on the table- be gentle though. Now they’re ready for the refrigerator. Try to chill them for four hours, but preferably overnight.
You might want to double this recipe, they won’t last long. You’ll see 🙂 Happy Holidays!
- 7 ounces high quality chocolate bar*
- 6 ounces milk chocolate chips
- 3 ounces bittersweet chocolate chips
- 6 ounces chopped dry roasted macadamia nuts
- Line a mini cupcake pan with 24 mini cupcake liners.
- Coarsely chop macadamia nuts.
- Melt chocolates on low heat, in a double boiler or small pot*
- Stir chocolate often.
- Once the chocolate has melted and is smooth, remove from heat.
- Stir in chopped macadamia nuts.
- Drop one tablespoon of the chocolate macadamia mix in each liner.
- Once all liners are full, tap the pan on the table to even the tops...gently.
- Refrigerate for 4 hours or overnight.
Melt the chocolate with a double boiler. However, it can be done with only a pot if you set the stove to low heat and mix constantly. Do not walk away.