A simple homemade version with a glossy chocolate shell and crunchy, buttery macadamia center. Chocolate-covered whole nuts are commonly made by roasting the nuts first and then coating them with melted chocolate.
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Good Life Eats®
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Yield
About 35–45 pieces, depending on the size of the nuts.
Time
Preparation: 15 minutes
Roasting: 8–12 minutes
Setting: 30–60 minutes
Total: about 1 hour
Ingredients
Nuts
300 g whole raw macadamia nuts
¼ tsp fine salt
Chocolate coating
400 g milk chocolate, dark chocolate, or semi-sweet chocolate
1 tsp coconut oil or cocoa butter — optional, for a thinner coating
½ tsp vanilla extract — optional
Optional toppings
1–2 tbsp finely chopped roasted macadamias
Pinch of flaky sea salt
1 tbsp cocoa powder
White chocolate for drizzling
Full Method
1. Roast the macadamias
Preheat oven to 160°C / 320°F.
Spread the macadamias in a single layer on a baking tray.
Roast for approximately 8–12 minutes, stirring once halfway through.
Macadamias contain a lot of fat, so they can go from nicely toasted to burnt fairly quickly. You want them light golden and fragrant, not dark brown.
Remove and cool completely.
Important: Don’t coat warm nuts with chocolate. Heat from the nuts can make the chocolate thin and difficult to set.
2. Melt the chocolate
Place the chocolate in a completely dry heatproof bowl.
Set the bowl over a saucepan containing a little barely simmering water. The bowl should not touch the water.
Stir slowly until smooth.
Alternatively, microwave in 15–20 second intervals, stirring after each interval.
Water is the enemy of melted chocolate; even a small amount can cause it to become thick and grainy. A double-boiler method is commonly used for chocolate nut recipes for this reason.
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Food
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If using coconut oil/cocoa butter, stir it in after the chocolate has melted.
3. First chocolate coating
Put the cooled macadamias into the melted chocolate.
Stir gently until every nut is completely covered.
Using a fork, remove one nut at a time and allow excess chocolate to drip back into the bowl.
Place each nut on parchment/baking paper.
Keep the nuts separated.
4. Chill
Place the tray in the refrigerator for approximately 10–15 minutes, just until the chocolate becomes firm.
For a thicker shell like the nuts in your photograph, repeat the coating.
A two-coat approach is also used in professional-style chocolate-coated nut recipes.
W
Waitrose
5. Second coating
Dip the chilled chocolate-covered macadamias into the chocolate again.
Drain the excess and return them to the parchment.
Immediately sprinkle with:
finely chopped macadamias, or
a tiny amount of flaky salt, or
cocoa powder.
Allow them to set completely.
For the exact smooth appearance in your picture
If you want the nuts to look more like the photograph—with a very smooth, thick chocolate shell—don’t roll them in chopped nuts.
Instead:
Roast and cool the macadamias.
Coat once.
Chill 10–15 minutes.
Coat a second time.
Allow excess chocolate to run off.
Put them on parchment.
Leave them undisturbed until completely set.
For an especially professional finish, properly tempering the chocolate will give a harder, shinier coating.
Macadamia Nut Information
Macadamias are particularly good for this recipe because they have a high fat content, creamy texture and naturally buttery flavor.
Approximate nutrition — raw macadamias
Per 28 g (about 1 oz):
Calories: ~200 kcal
Fat: ~21 g
Saturated fat: ~3–4 g
Carbohydrates: ~4 g
Fiber: ~2 g
Protein: ~2 g
Most of the fat is unsaturated fat.
Important nut characteristics
Property Macadamia
Flavor Buttery, creamy, mildly sweet
Texture Rich and crunchy
Fat Very high
Protein Moderate/low compared with some nuts
Fiber Moderate
Best chocolate Milk, dark or white
Roasting Recommended
Allergy Tree-nut allergen
Suitable for keto Generally low-carb, but chocolate changes this
Vegan Yes, if dairy-free chocolate is used
Gluten-free Naturally yes, assuming uncontaminated ingredients
Note: Chocolate-covered macadamias are considerably more calorie- and sugar-dense than plain nuts because of the chocolate.
Which Chocolate Should You Use?
Milk chocolate
Sweet, creamy and closest to a confectionery-style treat.
Use:
400 g milk chocolate
300 g macadamias
Dark chocolate
Less sweet and gives a stronger roasted-nut flavor.
Try 60–70% dark chocolate.
White chocolate
Very sweet and creamy. It works particularly well with macadamia because the nut itself is mild and buttery.
Best balanced version
For a less-sweet result:
300 g macadamias + 400 g 60–65% dark chocolate + tiny pinch of sea salt
Optional Caramelized Version
For an even more luxurious result, caramelize the nuts before adding chocolate.
Caramel coating
150 g sugar
⅓ cup water
1 tsp vanilla
300 g roasted macadamias
Cook the sugar mixture until it reaches a golden caramel, add the nuts and coat thoroughly, then separate them on parchment and allow them to cool. Caramel-coated roasted nuts followed by chocolate coating are a classic confectionery technique.
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Dish
Once completely cool, coat them with chocolate.
This produces crunchy caramel + buttery macadamia + chocolate.
Frequently Asked Questions
1. Can I use already roasted macadamias?
Yes. If they’re already roasted and unsalted, you can skip roasting. Warm them only if necessary, then allow them to cool completely before coating.
2. Can I use salted macadamias?
Yes. Reduce or completely omit additional salt.
3. Can I use cashews instead?
Absolutely. Almonds, hazelnuts, pecans, cashews and walnuts can all be chocolate-coated.
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Food
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4. Can I use peanuts?
Yes, although peanuts are legumes rather than botanical tree nuts. They make an excellent chocolate-covered snack.
5. Why isn’t my chocolate setting?
Common causes are:
chocolate was overheated
water got into the chocolate
nuts were warm
too much added oil
high room temperature
6. Why did my chocolate become grainy?
Moisture or excessive heat is usually responsible. Keep the bowl and utensils completely dry and melt gently.
7. How do I make the coating thicker?
Give the nuts two or three thin coats, chilling briefly between coats.
8. Can I use compound chocolate?
Yes. It is easier because it doesn’t require tempering and generally sets readily. Real couverture/chocolate gives a more refined flavor and can have a shinier finish when tempered properly.
9. Can I make these without sugar?
Use a suitable sugar-free chocolate. However, the nutritional profile will still depend heavily on the chocolate and any sweeteners used.
10. Can I make them vegan?
Yes. Use vegan dark chocolate or another dairy-free chocolate.
11. How should I store them?
Keep them in an airtight container in a cool, dry place. If your kitchen is hot, refrigeration is useful, but let them come toward room temperature before serving to reduce condensation.
12. How long do they last?
For best quality, I would use them within 1–2 weeks when homemade, particularly if you’re not using professionally tempered chocolate. More elaborate pralines can have different shelf lives depending on their fillings and water content.
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minischoggi
13. Can children eat them?
Yes, assuming there is no nut allergy, but whole nuts can be a choking hazard for young children. Cut or crush them appropriately for their age.
14. Are macadamias safe for people with nut allergies?
No. Macadamia is a tree nut, so people with tree-nut allergies should avoid them unless their allergist has specifically advised otherwise.
15. Can I use other nuts together?
Yes. A very good mixture is:
100 g macadamia + 100 g cashew + 100 g almond
Then coat the mixture with approximately 400 g chocolate.
My recommended batch
For a result closest to your photograph:
300 g roasted whole macadamias
400 g milk chocolate
½ tsp vanilla
tiny pinch of sea salt
Roast → cool → melt chocolate → first coating → chill → second coating → completely set.
The result should be large, round, smooth, glossy chocolate-covered nuts with a crunchy, buttery center.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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