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      RECIPE TITLE "Chocolate Macadamia Nut Brittle"
    This recipe is from Emeril's Creole Christmas © 1997 by Emeril Lagasse

    ... more great recipes by Emeril Lagasse on our GREAT CHEFS page!

    yieldsMakes about 1 1/4 Pounds time--difficultyeasy

      RECIPE INGREDIENTS

    3 cups semisweet chocolate chips (about 1 pound)
    2 tablespoons unsalted butter
    One 4.5-ounce can macadamia nuts (about 1 cup)

    Emeril's Creole Christmas
    Emeril's Creole Christmas Chef Lagasse kicks it up a notch with Louisiana traditions and 100+ recipes that impress and satisfy in complete menus (right down to food gifts to make and shopping lists). Great any time of year.

      RECIPE METHOD

    Line a baking sheet with parchment or waxed paper.

    Put the chocolate chips and 1 tablespoon of the butter in a stainless steel bowl set over a pot of simmering water over medium heat. Stirring, melt the chocolate, about 5 minutes.

    Heat the remaining tablespoon butter in a small skillet over medium-high heat. Add the nuts and shake the pan often to lightly toast them, 3 to 4 minutes. Add the nuts to the chocolate and cook, stirring the mixture often, until the chocolate is completely melted and the nuts are well coated, about 5 minutes.

    Pour the chocolate mixture into the pan and spread it evenly with a rubber spatula over the bottom, making a 4-inch-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. It will keep up to 2 weeks.


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