Title: Chocolate Macadamia Nut Brittle
Categories: None
Yield: 1 Servings

3 c Semi sweet chocolate chips
-(about 1 pound)
2 tb Unsalted butter
1 cn (4.5 oz) macadamia nuts
-(about 1 cup)

Well, I know that I am hopelessly behind now! Thursday night the city
construction workers cut the cable for telephone service in my area, and it
just came back up now! The whole week-end without RecipeLu! It's been
murder! But since I could not use the telephone lines, I did catch Emeril
Lagasse promoting his new book Emeril's Creole Christmas on In the Kitchen
with Bob on QVC this afternoon. I have a copy of this book (actually, I am
giving it to my bro-in-law) so I am going to give you one of Emeril's
chocolate recipes - sounds delicious.

Line a baking sheet with parchment or waxed paper.

Put the chocolate chips and 1 tablespoon 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 1/4 inch thick layer. Cool. Refrigerate
until it sets, about 2 hours.

Break into pieces, like peanut brittle. Store in an airtight container in
the refrigerator. It will keepup to 2 weeks.
Posted to recipelu-digest Volume 01 Number 191 by deedeep1@juno.com (Deanna
Polakowski) on Nov 02, 1997