Recipe - Chocolate Macadamia Nut Brittle

3 cup Semi sweet chocolate chips
(about 1 pound)
2 tablespoon 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 weekend 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 broinlaw) 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 mediumhigh
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 One fourth 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 recipeludigest Volume 01 Number 191 by deedeep1@juno.com (Deanna
Polakowski) on Nov 02, 1997