Coffee-Candied Macadamia Nuts

This simple recipe creates a treat that tastes like it’s from a candy shop – a delightful blend of buttery nuts and a sweet coffee glaze. Perfect for sharing or savoring as a special treat!

My husband lived on the Big Island in Hawaii for many years, where he used to enjoy handfuls of these buttery nuts as they were plentiful and inexpensive. However, they sure aren’t inexpensive in the mainland USA! While shopping for macadamia nuts, I was walloped in the face with the price. Luckily, I found Publix store brand at a reasonable price allowing me to make about six batches for gifts. Each 12 oz. can fills a large-mouth Mason jar. Tie a ribbon or bow on it, and you have a special treat for gifting!

I was curious about the price discrepancy, so I did a little research. Here is a link to a very short article that answered my inquisitive mind. Why Are Macadamia Nuts the Most Expensive Nuts in the World? (businessinsider.com)

I found this recipe on Two Red Bowls. Cynthia got this recipe from another blogger – and so on and on. Cynthia’s blog is lovely! Check it out!

Coffee-Candied Macadamia Nuts

Elevate your snacking and gift giving with easy to make, Coffee-Candied Macadamia Nuts!

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 2 Cups; easily doubled, tripled etc.!

Course: Appetizer, Dessert, Snack

Cuisine: American, Australian, Hawaiian, Indonesian

Ingredients Method Notes

Ingredients

  

• 2 Cups Roasted macadamia nuts lightly salted
• 6 Tbsp White granulated sugar
• 2 Tbsp Water
• 1 tsp Instant espresso powder (up to 2 tsp for a stronger coffee flavor) (2 tsp is my personal preference)
• ⅛ tsp Pinch of salt

Method

 

1. Line a baking sheet with parchment paper or a Silpat. Combine all ingredients in a heavy-bottomed skillet over medium heat and stir just until combined. Let sit over medium heat until the syrup melts and begins to simmer, about 30 seconds to a minute. Continue to let simmer for another 1-2 minutes, without stirring. The syrup should become smooth and bubbly.
2. Cook for one more minute, stirring continuously, until the syrup coats the nut instead of staying in the pan, and the nuts begin to form clumps instead of separating easily. Do not remove before the nuts begin to clump, or else the syrup may be too wet and will not harden sufficiently! My batches were consistently done by about 4 minutes of cooking over medium heat.
3. When ready, transfer immediately onto a sheet of parchment paper and spread out as much as possible. The syrup should begin to harden almost immediately and will lighten and turn matte as it dries. Let cool completely, then break into individual pieces, enjoy or package as gifts!

Notes

I did not try making more than 2 cups in a pan at a time, but the batches go so quickly that making large quantities was not an issue.  Just give the pan a quick rinse with warm water in between batches. Subsequent batches will take less time, about 3 minutes or so, because the pan will already be warm.

Do not remove before the nuts begin to clump, or else the syrup may be too wet and will not harden sufficiently! 

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