Recipes & Food Styling

Mele Kalikimaka!

Mele Kalikimaka is the Hawaiian way to say: “Merry Christmas!” For our “Tiki Christmas” this year, I added chopped oven roasted macadamia nuts to my Peppermint Bark for a Polynesian twist on one of  everyone’s favorite Christmas candy! I didn’t think to patent Peppermint Bark when the thought occurred to me in my little kitchen in Jefferson Park in Christmas 1990, so I’m going to make sure to publish this idea here on my blog!

I love how the macadamia nuts add a little pop of flavor and texture to the candy. I’ll make these this way from now on!     

Macadamia Nut Peppermint Bark

Makes enough for 12 small bags of candy

25 medium candy canes

4 cups white chocolate chips or wafers

2 cups macadamia nuts, roughly chopped

Pre-heat oven to 350 degrees.

Unwrap each candy cane, and break each one into 3 or 4 pieces. Using a food processor, grind up the candy canes until they are in tiny pieces. Make sure to not over blend. 

Line a cookie sheet with parchment paper, and spread the macadamia nuts evenly across the parchment paper. Sprinkle the nuts with salt. Place the nuts in the oven until they start to brown on the edges, or about 15 minutes. 

Place the chocolate in a bowl and melt it in the microwave until it is almost completely melted, about one minute. Give the chocolate a stir. Return the chocolate to the microwave for another 30 seconds. Revove and quickly stir. 

Mix together the chocolate, ground candy canes, and nuts until combined well. Line the countertop with wax paper. Using a spoon, pour the mixture across the wax paper, evenly, until the mixture is about 1/4-inch-thick. Set aside to cool and harden for atleast a few hours or overnight. 

When chocolate has hardened, use your hands to break it up into small pieces. 

Serve sprinkled over dessert; or on a small chocolate tray or give in clear plastic bags with a ribbon tied around.