email this pageWe have always thought one way to meet people at a party would be to stand in a corner holding a bowl of macadamia nuts. We’ve never put it to the test but have seen guests head for the macadamias even before they go to the open bar.
Macadamia nuts, once called “Queensland nuts,” originated in the rain forests of Queensland, Australia, and are one of the few Australian foods with a worldwide reputation. Macadamia trees, which bloom year round, were discovered by two botanists in the 19th century and named after a friend, Dr. John Macadam. According to historians, the nuts didn’t come into the picture until a small boy in Brisbane decided to taste one, and the rest, as they say, is history.
Although macadamias were grown on a small scale in Australia, the breakthrough in commercial production came around 1882, when they were introduced in Hawaii. With perfect growing conditions, new strains were developed, and now nearly all the world’s macadamia nuts come from Hawaii.
In our kitchen, an open jar of macadamia nuts doesn’t last long. What we don’t eat right out of the jar is tossed in leafy salads or sprinkled over vegetables. One of our favorite recipes, Chocolate Macadamia Nut Bars, is from Cathy Haber, at the Aloha Angel Cafe on Hawaii’s Big Island. A cross between a confection and a cookie, the bars start with a brown sugar crust that’s sprinkled with macadamias and covered with a buttery caramel. When they come out of the oven, they’re sprinkled with chocolate, which melts to form the top layer. Yum!
Chocolate Macadamia Nut Bars
Ingredients
1½ cups all-purpose flour
1 cup firmly packed dark brown sugar
½ cup cold butter, cut into pieces
1 cup chopped macadamia nuts, toasted
Caramel and Chocolate:
¾ cup butter (1 ½ sticks)
½ cup firmly packed dark brown sugar
1½ cups semisweet or bittersweet chocolate morsels
2. To prepare the crust, combine flour and sugar in the bowl of a food processor. Process about 10 seconds to combine thoroughly. Add butter and process until mixture is crumbly, about 30 seconds. Transfer crumbs to prepared pan and press firmly to make a compact layer. Scatter nuts evenly over crust and press them in firmly.
3. To prepare the caramel layer, melt butter in a heavy medium-size saucepan over low heat. Add brown sugar and stir well until thoroughly combined and smooth. Increase heat to medium-high and cook, stirring constantly, until entire surface of caramel is bubbly. Immediately pour hot caramel over nuts and spread evenly with back of a metal spoon. Bake 18 to 20 minutes or until caramel is bubbly.
4. Remove pan from oven. Wait 1 minute; sprinkle chocolate morsels evenly over caramel. Let stand 2 to 3 minutes for chocolate to melt. Spread chocolate evenly with spatula or back of a metal spoon. Cool completely, then refrigerate 30 minutes to set. Cut into bars with a sharp knife. Makes 36 bars.
Recipe by Greg Patent, "Relish America's Harvest," Sept. 2006.
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