Best Macadamia Nut Topping Recipes

Macadamia Nut Blondies With Caramel-Maple Topping image

Provided by groovyrooby

Categories Bar Cookie

Time 1h

Yield 16 blondies, 16-20 serving(s)

Number Of Ingredients 14

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces firm silken tofu (half a package of the vacuum-packed kind)
1/4 cup rice or 1/4 cup soymilk
1/3 cup canola oil
2 cups sugar (very strict vegans will want to mind your sugar)
2 tablespoons vanilla extract
1 1/4 cups macadamias, partially chopped & partially ground (a few pulses in a food processor for chopped, remove some for this & below, then a few more for grou)
1/4 cup nonhydrogenated margarine (no whey, mind you)
2 tablespoons turbinado sugar or 2 tablespoons other brown sugar
1/4 cup pure maple syrup
1 cup raw macadamias, coarsely chopped (either from first round in the food processor or chopped by hand on a cutting board with a large kni)

Steps:

Preheat the oven to 350. Lightly grease a 9x13-inch baking pan.
To prepare the dough:.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a blender, whiz the tofu with rice milk until smooth.
Add the oil, sugar, and vanilla, and blend again.
Pour the tofu mixture into the flour mixture and use a firm wooden spoon to combine everything well.
Fold in the macadamias. The batter will be thick and have a cookie dough consistency.
Spread in the baking pan and bake for 25 minutes. Meanwhile, prepare the topping.
To prepare the topping:.
In a saucepan over medium heat, combine the margarine, turbinado sugar, and maple syrup, and heat until the sugar dissolves.
Increase the heat to bring to a boil for 1 minute.
Stir in the nuts. Remove from heat.
Finally:.
Remove the blondies from the oven and pour the topping over them.
Return to oven, and let bake for 10 more minutes.
Let cool completely before serving. The topping should harden to a caramel-like consistency.
The cookbook says to cut them into 16 squares or triangles. I got 20 out of the recipe. ENJOY!

Nutrition Facts : Calories 398.2, Fat 20.8, SaturatedFat 3, Sodium 196.9, Carbohydrate 50.3, Fiber 2.2, Sugar 29.2, Protein 4.7

Macadamia Nut Topping image

Provided by Martha Stewart

Yield Makes 1/4 cup

Number Of Ingredients 3

1/4 cup unsalted macadamia nuts, roughly chopped
1 tablespoon heavy cream
1 teaspoon sugar

Steps:

Heat oven to 350 degrees. Toss all ingredients in small bowl; spread onto small ungreased baking pan. Bake until sugar is golden, about 3 minutes. Transfer to a wire rack to cool.

Rice Pudding with Macadamia Nut Topping image

Provided by Martha Stewart

Number Of Ingredients 10

3/4 cup white rice
3 cups milk
1 vanilla bean, cut in half lengthwise
1 piece fresh ginger (1 inch long), peeled and quartered
1 slice orange peel (1 by 3 inches)
1 1/2 cups heavy cream
1/2 cup plus 1 tablespoon sugar
1 cup mascarpone cheese
1/4 cup unsalted macadamia nuts, toasted and roughly chopped
Macadamia Nut Topping

Steps:

Combine rice, 2 cups milk, vanilla bean, ginger, and orange peel in saucepan; bring to boil. Reduce heat to medium low; simmer, stirring, until liquid is absorbed, about 12 minutes.
Stir in cream and remaining 1 cup milk. Cook over medium-high heat, stirring frequently, until rice is tender, about 10 minutes. Remove from heat; remove and discard the ginger, vanilla bean, and orange peel. Stir in sugar; let stand 2 minutes. Stir in mascarpone and macadamia nuts; let stand to cool slightly. Garnish with macadamia-nut topping, and serve warm or at room temperature.