This is for my friend, Megan, who showed an interest in this when I mentioned I'd made it on Facebook AGES ago.
And yes, those are real macadamia nuts. I got them for a great price off of E-bay :). 1 lb of nuts cost me like 10.00 shipped, which sure beats the what, 6.00 for 2 oz. or whatever they go for now.
I wanted to make a special syrup one day to go with "tropical pancakes" (okay, so pancakes made with a bit of coconut flavoring for a "tropical taste" to them...by the way they were yummy *laugh*) and saw the macadamia nuts in my freezer. And so, I came to the brilliant (at least I like to think so ;) idea of combining the macadamia nuts with a traditional praline syrup recipe and canning it for future gifts and/or use.
Now, if you don't WANT to shell out the money on macadamia nuts...well it's your loss, but you can use pecans or even walnuts in this to make different praline-like syrups and they would all taste just peachy with this as the syrup takes on the taste of the nuts you put into it.
Macadamia Nut Praline-like Maple Syrup (adapted from Praline Syrup from the Ball Complete Book of Home Preserving)...I note what I changed in parenthesis.
1. Prepare canner, jars and lids.
- 2 Cups Dark Corn Syrup (I used maple syrup...so didn't want the corn syrup in there sorry to say)
- 1/2 Cup Water (omit if using maple syrup since it has more water than corn syrup...just trust me on this!)
- 1/3 Cup Packed Brown Sugar (I'd think sucanat would work just fine)
- 1 Cup Macadamia Nut Pieces (or in my case mainly whole ones since I was lazy, which also led me to getting more "syrup" then the recipe called for after the fact...oops) or other nut pieces
- 1/2 tsp vanilla extract
- 1/2 tsp maple flavoring (if using maple syrup)
2. In a stainless steel saucepan combine corn syrup (maple syrup), water (omitted if using maple syrup) and sugar. Heat over medium heat, stirring constantly, until sugar dissolves. Increase heat to medium-high, bring to a boil and boil for 2 minutes. Reduce heat and stir in nuts and extract (s). Boil gently, stirring constantly (or it WILL burn) for 5 minutes.
3. Ladle hot syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off heat (take of canner lid if you had it on) and let sit an additional 5 minutes. Remove jars, cool and store.
And by the way this stuff is AWESOME! I love my macadamia maple syrup. Yum! Although, honestly if I was going to do it over again I'd DEFINITELY chop up the nuts if I were you...it sure makes life easier (I always end up chopping mine up with my pancake *laugh*.