Recipe courtesy of Valerie Bertinelli
Episode: Surf's Up
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Chocolate Macadamia Nut Candy
Total:
45 min
(includes chilling time)
Active:
15 min
Yield:
24 candies
Level:
Easy
Total:
45 min
(includes chilling time)
Active:
15 min
Yield:
24 candies
Level:
Easy

Ingredients

Directions

Special equipment: a mini muffin tin and 24 cupcake liners

Line a 24-count mini muffin tin with cupcake liners. In a large bowl, mix together the macadamia nuts, papaya and pineapple.

Over a double boiler or in the microwave, melt the chocolate. Pour the melted chocolate over the nut and fruit mixture and stir to combine. The nuts and fruit should be completely coated in chocolate. Divide the mixture evenly among the cupcake liners, about 2 tablespoons in each. Sprinkle the toasted coconut or Hawaiian pink salt over the melted chocolate to garnish, if desired. Refrigerate to set for about 30 minutes.

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