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Macadamia nut cream

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Ingredients for 2 servings:

  • 150 g macadamia nuts, salted
  • 100 g sugar
  • 50 g butter
  • 100 ml cream
  • 100 g chocolate, white
  • 50 g coconut oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

nutty spread

Finely grind the macadamia nuts and toast them in a pan; they shouldn’t brown! Heat the butter, coconut oil, cream, and sugar in a saucepan until hot. Do not boil, but the sugar should dissolve. Then add the broken chocolate and melt it while stirring. Remove the pan from the heat. Stir until the chocolate is completely dissolved. Immediately pour the mixture into jars and seal. Shelf life: Keep unopened in the refrigerator for approximately 14 days to 3 weeks. Opened jars should be consumed within one week.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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