Chocolate covered macadamia nuts

Ingredients:

• 3.5 cups whole macadamia nuts
• 3/4 cup corn syrup
• 600 g of dark chocolate, tempered
• 1 and 3/4 cups powdered sugar, optional
• 1 and 3/4 cups cocoa powder, optional

Preparation:

1. Preheat oven to 175°C.
2. Place the nuts in a large bowl. Add the corn syrup and stir to coat evenly. Place them on a baking sheet and bake in the oven for 15-20 minutes. Remove from the oven. Using a wooden spoon, transfer the nuts to a parchment-lined baking sheet. Avoid touching them as they will be very hot. Let them cool to room temperature, and if possible, place them in the freezer, as the cold nuts will help the chocolate temper.
3. Once the nuts have cooled completely, separate any clumps that may be stuck together. Place the cooled nuts in a saucepan or large bowl. Gradually add one-third of the dark chocolate, one spoonful at a time. Stir until the nuts are completely coated. If you don't stir immediately, the chocolate will harden and the nuts will stick together. Add another third of the chocolate and stir thoroughly to coat. Add the remaining third of the chocolate and stir thoroughly, ensuring all the nuts are well coated.
4. If some nuts are clumped together, separate them. If you're serving the nuts dipped in chocolate only, allow the coating to set completely. If you decide to proceed to the next step, don't wait until the chocolate has completely set. Add powdered sugar or cocoa powder and stir until all the nuts are evenly coated. If you want to coat half the nuts with powdered sugar and the other half with cocoa powder, start with the powdered sugar. Before serving, pour the nuts into a sieve to remove any excess sugar or cocoa powder. The nuts can be stored at room temperature in an airtight container for up to 2 weeks.