"This has become an all-time family favorite. It is a physically demanding recipe---get a helper to pour the chocolate while you stir, stir, stir. We never temper the chocolate. Once the macadamias are cool, I place them in the freezer. When I'm ready, I place the nuts in a room temperature bowl (the bigger the better, and begin right away. The chocolate adheres first, and most to the cold nuts (as opposed to equally chocolate coating the bowl. Don't worry about them looking perfect, they look fabulous no matter what. Another reviewer was right, you may need to break up clumps here and there, just keep them moving as much as possible. This is what prevents them from becoming just one big clump. People are just shocked that I actually make chocolate covered macadamias myself, even though I have a reputation for making and baking great sweet treats. You'll never go back to store bought, with that disgusting waxy coating. I miss Jacques' show! :(

"This has become an all-time family favorite. It is a physically demanding recipe---get a helper to pour the chocolate while you stir, stir, stir. We never temper the chocolate. Once the macadamias are cool, I place them in the freezer. When I'm ready, I place the nuts in a room temperature bowl (the bigger the better), and begin right away. The chocolate adheres first, and most to the cold nuts (as opposed to equally chocolate coating the bowl. Don't worry about them looking perfect, they look fabulous no matter what. Another reviewer was right, you may need to break up clumps here and there, just keep them moving as much as possible. This is what prevents them from becoming just one big clump. People are just shocked that I actually make chocolate covered macadamias myself, even though I have a reputation for making and baking great sweet treats. You'll never go back to store bought, with that disgusting waxy coating. I miss Jacques' show! :(

"This has become an all-time family favorite. It is a physically demanding recipe---get a helper to pour the chocolate while you stir, stir, stir. We never temper the chocolate. Once the macadamias are cool, I place them in the freezer. When I'm ready, I place the nuts in a room temperature bowl (the bigger the better), and begin right away. The chocolate adheres first, and most to the cold nuts (as opposed to equally chocolate coating the bowl. Don't worry about them looking perfect, they look fabulous no matter what. Another reviewer was right, you may need to stop and break up clumps here and there, just keep them moving as much as possible. This is what prevents them from becoming just one big clump. People are just shocked that I actually make chocolate covered macadamias myself, even though I have a reputation for making and baking great sweet treats. You'll never go back to store bought, with that disgusting waxy coating. I miss Jacques' show! :(

"This has become an all-time family favorite. It is a physically demanding recipe---get a helper to pour the chocolate while you stir, stir, stir. We never temper the chocolate. Once the macadamias are cool, I place them in the freezer. When I'm ready, I place the nuts in a room temperature bowl, the bigger the better, and begin right away. The chocolate adheres first, and most to the cold nuts (as opposed to equally chocolate coating the bowl). Don't worry about them looking perfect, they look fabulous no matter what. Another reviewer was right, you may need to stop and break up some clumps here and there, just keep them moving as much as possible. This is what prevents them from becoming just one big clump. People are just shocked that I actually make chocolate covered macadamias myself, even though I have a reputation for making and baking great sweet treats. You'll never go back to store bought, with that disgusting waxy coating. I miss Jacques' show! :(

"This has become an all-time family favorite. It is a physically demanding recipe---get a helper to pour the chocolate while you stir, stir, stir. We never temper the chocolate. Once the macadamias are cool, I place them in the freezer. When I'm ready, I place the nuts in a room temperature bowl (the bigger, the better) and begin right away. The chocolate adheres first, and most to the cold nuts (as opposed to equally chocolate coating the bowl). Don't worry about them looking perfect, they look fabulous no matter what. Another reviewer was right, you may need to stop and break up some clumps here and there, just keep them moving as much as possible. This is what prevents them from becoming just one big clump. People are just shocked that I actually make chocolate covered macadamias myself, even though I have a reputation for making and baking great sweet treats. You'll never go back to store bought, with that disgusting waxy coating. I miss Jacques' show! :(

"This has become an all-time family favorite. It is a physically demanding recipe---get a helper to pour the chocolate while you stir, stir, and stir. We never temper the chocolate. Once the macadamias are cool, I place them in the freezer. When I'm ready, I place the nuts in a room temperature bowl (the bigger, the better) and begin right away. The chocolate adheres first, and most to the cold nuts (as opposed to equally chocolate coating the bowl. Don't worry about them looking perfect, they look fabulous no matter what. Another reviewer was right, you may need to stop and break up some clumps here and there, just keep them moving as much as possible. This is what prevents them from becoming just one big clump. People are just shocked that I actually make chocolate covered macadamias myself, even though I have a reputation for making and baking great sweet treats. You'll never go back to store bought, with that disgusting waxy coating. I miss Jacques' show! :(

"This has become an all-time family favorite. It is a physically demanding recipe---get a helper to pour the chocolate while you stir, stir, and stir. We never temper the chocolate. Once the macadamias are cool, I place them in the freezer. When I'm ready, I place the nuts in a room temperature bowl (the bigger, the better) and begin right away. The chocolate adheres first, and most to the cold nuts (as opposed to equally chocolate coating the bowl. Don't worry about them looking perfect, they look fabulous no matter what. Another reviewer was right, you may need to stop and break up some clumps here and there, just keep them moving as much as possible. This is what prevents them from becoming just one big clump. People are just shocked that I actually make chocolate covered macadamias myself, even though I have a reputation for making and baking great sweet treats. You'll never go back to store bought, with that disgusting waxy coating. I miss Jacques' show! :(

"This has become an all-time family favorite. It is a physically demanding recipe---get a helper to pour the chocolate while you stir, stir, and stir. We never temper the chocolate. Once the macadamias are cool, I place them in the freezer. When I'm ready, I place the nuts in a room temperature bowl (the bigger, the better) and begin right away. The chocolate adheres first, and most to the cold nuts (as opposed to equally chocolate coating the bowl). Don't worry about them looking perfect, they look fabulous no matter what. Another reviewer was right, you may need to stop and break up some clumps here and there, just keep them moving as much as possible. This is what prevents them from becoming just one big clump. People are just shocked that I actually make chocolate covered macadamias myself, even though I have a reputation for making and baking great sweet treats. You'll never go back to store bought, with that disgusting waxy coating. I miss Jacques' show! :(