Macadamia & Coconut Sprinkle Recipe from ChefShop.com

Macadamia & Coconut Sprinkle Recipe

Adapted from Susan Hermann Loomis' new cookbook, Nuts in the Kitchen. She recommends is as an addition to both sweet and savory dishes. Suggestions include: breakfast cereal, hot oatmeal, pancakes, atop of rice, or just eat it by the spoonful.

ingredients:
3/4 cup macadamia nuts - lightly toasted and coarsely chopped
1/3 cup unsweetened coconut

directions:
1. Place the macadamia nuts and coconut in a nonstick skillet over medium heat and cook, shaking the pan often and stirring, until the coconut turns a nice, dusty golden brown - about 8 minutes. The nut will also be perfectly toasted by then.

2. Remove from the heat and let cool thoroughly. Either use immediately, or store in an airtight container out of the light. In the refrigerator, it will keep for at least 2 weeks.

makes 1-1/3 cups

I N G R E D I E N T S

R E V I E W S

Be the first to submit a review on this product!

Review and Rate this Item

T o p S e l l e r s in Desserts

Easy Chocolate Cocoa Brownie Recipe
SKU:  Recipe0153
Price: Click to see price

Easy Chocolate Cocoa Brownie Recipe

Our Price: $0.00

Close

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe
SKU:  recipe0308
Price: Click to see price

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe

Our Price: $0.00

Close

Rumtopf (Rum Pot) Recipe
SKU:  Recipe-366
Price: Click to see price

Rumtopf (Rum Pot) Recipe

Our Price: $0.00

Close

Dark Muscovado Sugar - 2.8-lb Tub

Smoked Berkshire Bacon (Applewood smoked) -Traditional Style - 5 lbs

Inaka Udon

Fresh Rainier Cherries - 4 pound box

Hot Chili Garlic Sauce

Parmigiano-Reggiano Spring Milk - Half Wheel

Israeli Couscous - Bon Appetit Mag

Wasabi - Fresh water-grown - 1/2 Kilo