Best Croustada Of Escargots With Macadamia Nut Butter Recipes

How to Make Nut Butter image

Provided by Food Network Kitchen

Categories condiment

Time 30m

Yield about 1 cup

Number Of Ingredients 4

2 cups raw unsalted nuts, such as peanuts, cashews, almonds or hazelnuts (see Cook's Note)
Kosher salt
2 teaspoons maple syrup, honey or date syrup, optional
Flavorings, such as cocoa powder, vanilla or cinnamon, optional

Steps:

Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment.
Put the nuts on the prepared baking sheet and roast until fragrant and barely golden, 12 to 15 minutes. Let cool for 5 minutes.
Transfer the nuts to a food processor and add 1/2 teaspoon salt. Blend on high, stopping to scrape down the sides of the bowl as necessary with a rubber spatula, until the mixture is completely smooth and creamy, 5 to 7 minutes; the nuts will go from coarsely chopped, to fine meal, to clumpy ball, to smooth and creamy. Add the sweetener if using and any additional flavorings (see below) and continue to blend until smooth. Store in an airtight container in the refrigerator for up to 2 weeks or at room temperature for up to 1 week.
For peanuts mix in 2 tablespoons cocoa powder and 3 tablespoons honey
For almonds mix in 2 teaspoons vanilla and 2 tablespoons honey
For cashews mix in 1/2 teaspoon ground cinnamon and 2 tablespoons honey
For hazelnuts mix in 1/4 cup cocoa powder, 1 teaspoon vanilla and 1/3 cup sugar

Monster Macadamia Nut Blondies image

Provided by Food Network

Categories dessert

Time 50m

Yield 9 servings

Number Of Ingredients 8

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 3/4 cups firmly packed light brown sugar
2 whole eggs, at room temperature
2 teaspoons vanilla extract
1 cup chopped macadamia nuts

Steps:

Preheat an oven to 350 degrees F and grease a 13 by 9-inch baking dish. In a bowl, stir together the flour, baking powder, and salt. In a large bowl or in a mixer, beat together the butter and sugar until light and creamy, then beat in the eggs and vanilla. Gently stir in the flour mixture, then the macadamia nuts. Mix until well blended and pour into the baking dish. Bake until a toothpick inserted into the center of the dish comes out clean, about 35 minutes.
Let blondies cool in pan. To serve, cut into 9 large bars.