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Mauna Loa Kona Coffee Glazed Macadamias

By Todd Wilbur


Score: 4.67. Votes: 3
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It's not necessary to use expensive Kona coffee when cloning these candy-glazed macadamia nuts from Mauna Loa. Since the coffee is combined with butter, sugar, and other ingredients, no one will know the difference. But you will have to make your coffee very strong. Use twice the grounds recommended by your coffee maker or use espresso for this recipe. You'll also need a candy thermometer since you'll need to bring the candy to precisely 290 degrees F before stirring in the nuts. Make sure to heat up the nuts in a separate pan so they'll be hot when you add them to the candy. This way the candy doesn't cool too quickly and the nuts get a nice thin coating of the goodness. The candy coating won't be as thin as on the original nuts, but it's a pretty good copy considering your home kitchen probably doesn't come equipped with one of the commercial candy tumblers or enrobers you find on the production line in the Mauna Loa manufacturing plant.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 3 cups dry-roasted macadamia nuts (two 6-ounce jars)
  • 1/2 cup strong coffee or espresso
  • 1/3 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup (1/2 stick) butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Do This
    • Restaurant/Brand
      Mauna Loa
    • Instructions

      1. Pour the macadamia nuts into a large skillet and place over medium-low heat. This will make the nuts hot so that the candy will coat better. The nuts should get hot, but don't let them brown. If they start to brown, turn off the heat.

      2. Combine the coffee, sugars, corn syrup, butter, and salt in a large saucepan and place over medium heat. Simmer the mixture and monitor it with a candy thermometer. Your target temperature is 290 degrees F, or just before the hard crack stage. The temperature continues to rise a bit after you turn off the heat, so you'll need to work quickly once you reach this target temp.

      3. Lay a sheet of parchment paper on a baking sheet. This is where you will pour the coated nuts. You can also use a non-stick baking sheet for this or line the baking sheet with a silicone mat. When the candy is 290 degrees F, turn off the heat, and then stir in vanilla. Quickly stir in the hot macadamias until they are coated, then pour them out onto the parchment paper or non-stick pan. Separate the nuts as much as you can while they are still hot.

      4. When the nuts have cooled, you can break them up into smaller, bite-size pieces. Store the nuts in a covered container in a dry spot.  

      Makes 4 cups.

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Score: 4.67. Votes: 3
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jerry i h
Sep 7, 2008, 21:00

1) good flavor 2) as written, the texture is a chewy, caramel-y, not so good, but the flavor was fabulous 3) 2nd batch cooked to 305-310: pefection. Crispy, crunchy. 4) note to professional confectioners: this is just an ordinary toffee using 2xstrength coffee for the dissolving liquid. try: you will love it, and can charge mucho $$$ for it. 5) note to home cooks: the hot syrup + nuts is dangerous and can cause serious burns; suggest you wear gloves 6) I used a silicone spatula for stirring and spreading. Worked great.

Janet
Dec 5, 2006, 22:00

Yummy. Now that I have eaten the batch I made for the party on the weekend, I will need to make another for them as I inhaled what I had made!

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