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Dessert
4 servings
2 hours 5 minutes
15 minutes
Melissa's Corporate Chefs
6 ounces macadamia nuts
3 cups (about 1 pound) semi-sweet chocolate
2 tablespoons unsalted butter
Preheat an oven to 375 degrees. Lightly toast macadamia nuts on a baking sheet for approximately 5 minutes.
Put the chocolate and the butter in a stainless steel bowl set over a pot of simmering water over medium heat.
Stirring, melt the chocolate and butter, about 5 minutes.
Add the nuts to the chocolate, stirring the mixture often, until the chocolate is completely melted and the nuts are well coated.
Pour the chocolate mixture into a baking pan lined with parchment paper. Spread the mixture evenly with over the bottom, making a thick layer.
Cool. Refrigerate until it sets, about 2 hours. Break it into pieces, like peanut brittle. Store in an airtight container in the refrigerator.
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