Cocoa-Glazed Toasted Macadamia Nuts
2 cups macadamia nuts
1/4 cup creme de cacao
1 tablespoon maple syrup
1 tablespoon cocoa powder
5 tablespoons Sucanat sugar (or granulated sugar)
In a dry pan, toast the macadamia nuts over medium-high to high heat on the stove top. Stir frequently so the hazelnuts don't burn. Toast until the nuts are nicely brown and fragrant, about 6 minutes total.
To the nuts in the pan, add the creme de cacao and stir. Cook 1 minute. Add maple syrup, stir, and cook another minute (these liquids should be evaporating quite quickly). Add the cocoa powder and sucanat sugar, stir, and cook another 2 minutes until the nuts are pretty dry. Remove from heat and let cool.
These can be eaten as is, cut in half to use as garnish on a cake, dropped into ice cream while freezing, garnished on any dessert, or ground and put into cake or cookie batters.
- If you want the nuts to stick together, you could use brown rice syrup instead of maple syrup and this will make a very sticky "nut brittle".