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Chocolate Macadamia Nut Brittle

  • Yield: 1 1/4 pounds


  • 3 cups semisweet chocolate chips (about 1 pound)
  • 2 tablespoons unsalted butter
  • One 4.5-ounce can macadamia nuts (about 1 cup)


  • Line a baking sheet with parchment or waxed paper.
  • Put the chocolate chips and 1 tablespoon of the butter in a stainless-steel bowl set over a pot of simmering water over medium heat. Stirring, melt the chocolate, about 5 minutes.
  • Heat the remaining tablespoon butter in a small skillet over medium-high heat. Add the nuts and shake the pan often to lightly toast them, 3 to 4 minutes. Add the nuts to the chocolate and cook, stirring the mixture often, until the chocolate is completely melted and the nuts are well coated, about 5 minutes.
  • Pour the chocolate mixture into the pan and spread it evenly with a rubber spatula over the bottom, making a 1/4-inch-thick layer. Cool. Refrigerate until it sets, about 2 hours.
  • Break it into pieces, like peanut brittle. Store in an airtight container in the refrigerator. It will keep up to 2 weeks.