Mauna Loa Kona Coffee Glazed Macadamias copycat recipe by Todd Wilbur
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Mauna Loa Kona Coffee Glazed Macadamias

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Score: 4.67. Votes: 3
Score: 4.67. Votes: 3
Rating of votes (3)
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jerry i h
Sep 7, 2008, 22:00

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.

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!

Dec 4, 2006, 22:00

Great recipe - my husband will love these! I recommend adding cinnamon if you like even more cold-weather kick. One problem: For folks who don't do as much cooking, the recipe should explicitly state if the "strong coffee or espresso" should be *prepared.* I bake and make candy regularly, so I could clearly see that the answer was yes...but this may not be obvious to everyone!