Chocolate Macadamia Nut Candy
- Level: Easy
- Yield: 24 candies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 84
- Total Fat
- 5
- Saturated Fat
- 4
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 53
- Total: 45 min (includes chilling time)
- Active: 15 min
Ingredients
2 cups dry-roasted macadamia nut halves with sea salt
1/2 cup roughly chopped dried papaya
1/2 cup roughly chopped dried pineapple
10 ounces bittersweet chocolate chips (about 2 cups)
1/2 cup toasted coconut flakes, optional, to garnish
Hawaiian pink salt, optional, to garnish
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.