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How To make Macadamia Orange Fudge (Microwave)
1/2 c Butter
1 1/2 c Sugar
5 oz Evaporated milk (1 can)
2 c Miniature marshmallows
1 Pkge semisweet chocolate
-pieces (6 ounces) 3/4 c Macadamia nuts, chopped
1 tb Orange-flavored liqueur
Line an 8-inch square pan with foil. Melt butter in a glass bowl on HIGH, 1 minute. Stir in sugar and milk. Cook on HIGH for 8 minutes, stirring every 3 minutes. Add marshmallows and chocolate; stir and reheat until smooth. Stir in nuts and liqueur. Pour into prepared pan. Chill until firm. Cut into pieces. Makes 2 pounds.
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Gordon Ramsay's Salted Caramel Popcorn
A delicious twist on a simple snack.
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Pillsbury Mini Coffee Cake & Sahale Snacks Tangerine Vanilla Cashew Macadamia Glazed Mix Review
This is a taste test/review of the Pillsbury Mini Coffee Cake with Cinnamon Streusel and the Sahale Snacks Tangerine Vanilla Cashew Macadamia Glazed Mix. These were mailed to us from Sarah in California!
* Pillsbury Mini Coffee Cake with Cinnamon Streusel 2 mini loaves (85g) = 320 calories
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How to make Macadamia Nut Fat Bomb! with team terry keto kitchen
#keto #lowcarb #Macadamia Nut
How to cook with team terry keto kitchen today we prepare nutritious yet delicious Macadamia Nut using healthy ingredients. This is a quick and easy recipe to make a Macadamia Nut at home. Some food flavors will be added to make the Macadamia Nut sweet.
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Keto Halloween Candy!! ????
Macadamia Nut Fat Bombs!
Ingredients -
* 1/4 cup bake believe white chocolate chips
* 1 tablespoon MCT oil
* Course pink Himalayan-salt
* 8 raw macadamia nuts halves
Special equipment -
* truffle or candy mold, or mini muffin pan with baking cups
Instructions -
* in a small microwave-safe dish, microwave the chocolate chips for 50 seconds or until melted. Stir until smooth, then add MCT oil and a pinch of coarse salt. Mix until blended.
* Add food coloring to achieve the desired color.
* spoon chocolate mixture into each cup, then place one macadamia nut half in each.
* Transfer them all or baking cups to the freezer for a minimum of 30 minutes, until the chocolate is solid.
* Store extras in a zip-lock plastic bag in the freezer for up to six months.
Twenty-minute fudge
Ingredients -
* One egg, well beaten
* 8 tablespoons heavy cream
* 2 teaspoons vanilla
* 1 pound swerve confectioners sugar sifted
* 1/4 teaspoon salt
* 4 ounces unsweetened chocolate.
* 1 tablespoon butter
Instructions -
* In a large bowl, combine the eggs, cream, vanilla, swerve sugar, and salt and mix until well blended. Add additional heavy cream to make smooth if needed.
* Melt the chocolate and butter together over low heat and a small heavy bottomed PAM. Cool a little then add to the sugar mixture, stirring vigorously to blend.
* Use plastic decorator bag to fill cups or candy molds
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Less than 1 carb per piece and easy to make.
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Recipe
6 ounces Bakers 100% chocolate
12 grams Mct oil
75 grams swerve
1 ounce chopped Macadamia Nuts
Sea salt
Melt chocolate in the microwave in a microwave safe bow 40 seconds at a time. It could vary but for my microwave it takes 3 times. Add MCT oil and swerve and combine. In a chocolate mold put 5 pieces of chopped Macadamia nuts in each square. Pour chocolate in mold then top with the remaining nuts evenly and sprinkle salt on top. Refrigerate until hard.
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My shockingly easy, crisp, melt in your mouth shortbread cookies recipe comes together with five ingredients you probably have in your pantry!
Full Recipe:
Shortbread cookies aren’t just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!
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