Instructions

1. Line the baking sheet with parchment paper and set it aside. Place 2 inches of water in the bottom of the double boiler and set it on the stove top. Turn the burner on to "medium" and simmer the water.

2. Chop the unsweetened chocolate into small chunks. Place it in the top of the double boiler.

3. Measure and add the honey and the butter to the chopped chocolate. Place the top of the double boiler over the bottom and begin stirring the ingredients constantly while the chocolate melts.

4. Remove the top of the double boiler from the heat when the chocolate is approximately three-quarters melted. Place the double boiler on the counter top and continue stirring until all of the chocolate melts.

5. Dip the macadamia nuts into the melted chocolate. Either immerse the nuts entirely into the chocolate by dropping them in and then remove them with a fork, or dip the nuts into the chocolate while on the fork. Shake off the excess chocolate and place each nut onto the baking sheet.

6. Space the macadamia nuts on the baking sheet so they harden into individually chocolate-covered macadamia nuts, or make them into clusters of three or four nuts that will harden together.

7. Allow the chocolate-covered macadamia nuts to harden in the refrigerator or at room temperature. When the chocolate is hard, remove them from the baking sheet and place them into a plastic container or a metal tin (separate the layers of nuts by wax paper).

8. Store chocolate-covered macadamia nuts in the refrigerator. They will keep for up to one week.