What do you get when you mix a lot of butter, a little sugar, and some of the world’s best coffee together over scorching heat? Sugar splash burns on your belly from cooking in a swim suit?
No! I mean yes, but more importantly you get the grand prize winning recipe at the Ka’u Coffee Festival’s Triple C Recipe Contest. I’m super excited to report to you all that my Coco Mocha Roca won first place candy and the overall best recipe prizes last weekend in Pahala.
You may remember that my Ka’u Coffee Brigadeiros won first place candy last year, but were edged out of the grand prize by Chelsea Lynn Kauionalani Rosario with her biscotti recipe.
The Triple C Recipe Contest is only one part of the Ka’u Coffee Festival which is going on through May 5, 2013. I went to the ho’olaulea in Pahala on Saturday for unlimited coffee tastings, ono food, and of course great, live music. More on that event later.
If you have never been, or it has been awhile since you visited Ka’u, this is the perfect opportunity to check it out. Not only does this district of the Big Island offer views for days of the greenest ranch land and the bluest seas, but it’s hard to beat the down-home, country vibe that oozes around every bend in the road.
Before attempting to make the recipe below, you will definitely need a candy thermometer. Hope you like it!
3 TBL finely ground Ka’u coffee, divided
1 ½ cups roasted & salted Big Island macadamia nuts, chopped and divided