Where can I buy Anise Seed and Macadamia Nuts? Went to several stores today and nada.

mariadnoca

Moderator
I want to make Charlie's Fig and Date Swirls, plus some candy with the nuts. I swear I'm so sick of stores seeming to carry mostly their own brands of items anymore, so stuff like this...I just can't find it anymore.

Any ideas on where to check? Today I went to Safeway, Smart/Final, Trader Joe's and Walmart (grocery only store). None had either of these.

 
Mexican markets always have anise seed.

If your groceries have a section of Hispanic foods with all the hanging packets of spices & dried chiles the aniseseed is there.

 
Just google mac nuts and you will find all kinds of sources, Maria

I live in the land of mac nuts so they are everywhere here. If you want I can send you some- but you can order easily even from Amazon. I am surprised your Safeway doesn't have them.

I order anise seed from Penzeys. I understand I live in a place where I must order most out of the ordinary things and you live in the world of go down the street and whatever you need is there but maybe it will be faster to order this time.

 
it has those too...REC: Cashew Macadamia Crunch

Cashew Macadamia Crunch
Perfect for the holidaze...fast, easy, and fantastically good! (I have a hard time not eating it all!)

2 cups (11.5 oz. pkg.) milk or semi-sweet chocolate chips
3/4 cup coarsely chopped salted or unsalted cashews
3/4 cup coarsely chopped salted or unsalted macadamia nuts
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup

Line 9-inch square pan with foil, extending foil over edges of pan; butter foil (or spray with Pam). Cover bottom of prepared pan with chocolate chips.

Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.

Pour mixture over chocolate chips in pan, spreading evenly. Cool. Refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place.

Makes about 1- 1/2 pounds of candy.

 
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