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Ingredients
- 2/3 c. Macadamia nuts - (abt 3 1/2 ounce)
- 1 ounce Fine-quality bittersweet chocolate
- 1/2 c. Sugar
- 3/4 c. Heavy cream
Directions
- Preheat oven to 350 degrees.
- In a baking pan toast nuts in one layer in middle of oven till golden brown, about 10 min, and cold. Finely chop nuts and chocolate separately.
- In a dry heavy saucepan cook sugar over moderately-low heat, stirring slowly with a fork (to help sugar heat proportionately), till melted and pale golden brown. Cook caramel, without stirring, swirling pan, till deep golden brown. Remove pan from heat and carefully add in cream down side of pan (mix will bubble and steam). Simmer mix, stirring occasionally, till caramel is dissolved. Stir in chocolate and nuts. Cold sauce 10 min and in a food processor blend till smooth. Serve sauce hot, over ice cream or possibly cake. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to hot before serving.
- This recipe yields 1 1/2 c. of sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 217g | |
| Calories 896 | |
| Calories from Fat 468 | 52% |
| Total Fat 54.28g | 68% |
| Saturated Fat 24.07g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 36mg | 2% |
| Potassium 171mg | 5% |
| Total Carbs 106.32g | 28% |
| Dietary Fiber 2.4g | 8% |
| Sugars 101.27g | 68% |
| Protein 4.04g | 6% |
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