Glazed Macadamia Nuts Recipe

Glazed Macadamia Nuts Recipe
Glazed Macadamia Nuts Recipe photo by Taste of Home
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Glazed Macadamia Nuts Recipe

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I came across this recipe years ago, and it's been a hit ever since. Family and friends can't stop nibbling on the sweet coated nuts.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 3 cups macadamia nuts
  • 1/2 cup sugar, divided
  • 3 tablespoons light corn syrup
  • 2 teaspoons vegetable oil
  • 1/8 teaspoon salt
  • 3 tablespoons butter

Directions

Spread macadamia nuts in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 5 minutes; set aside.
In a heavy saucepan, combine 6 tablespoons sugar, corn syrup, oil and salt; bring to a boil, stirring constantly. Boil without stirring until a candy thermometer reads 238° (soft-ball stage).
Remove from the heat; stir in butter until melted. Pour over nuts; stir to coat. Bake for 50-55 minutes or until lightly browned, stirring occasionally. Sprinkle with remaining sugar; toss to coat. Spread on foil to cool. Break apart and store in an airtight container. Yield: 5 cups.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Glazed Macadamia Nuts in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p80

Nutritional Facts

1/4 cup: 191 calories, 17g fat (4g saturated fat), 5mg cholesterol, 89mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 2g protein.

  • 3 cups macadamia nuts
  • 1/2 cup sugar, divided
  • 3 tablespoons light corn syrup
  • 2 teaspoons vegetable oil
  • 1/8 teaspoon salt
  • 3 tablespoons butter
  1. Spread macadamia nuts in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 5 minutes; set aside.
  2. In a heavy saucepan, combine 6 tablespoons sugar, corn syrup, oil and salt; bring to a boil, stirring constantly. Boil without stirring until a candy thermometer reads 238° (soft-ball stage).
  3. Remove from the heat; stir in butter until melted. Pour over nuts; stir to coat. Bake for 50-55 minutes or until lightly browned, stirring occasionally. Sprinkle with remaining sugar; toss to coat. Spread on foil to cool. Break apart and store in an airtight container. Yield: 5 cups.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Glazed Macadamia Nuts in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p80

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