METHOD Wrap 1 1/2" strips hardwood smoked Bacon around Macadamias (or use pecans).
Coat w/ combined 1 1/2 cup light Br/Sugar, tsp Vanilla. Bake 375 deg 5- 10 min. SERVE each guest w/ Dip placed in shot glass.
DIP BTB ½ cup Vanilla Brown Sugar, 2 lge minced Jalapenos, ½ cup Dk Rum, tsp Vanilla, tsp Ground Coriander. Boil a Min.
Almond Buttercake (or use macadamias)
BUTTER FILLING mix smooth 2 1/8 c Butter, 1/2 c sugar, 1 1/2 tb vanilla, 1/4 cup almond paste.
CAKE Cook 2 peeled white potatoes, water. Drain. Mash when tender. Save water for batter. Dissolve 1/4 oz dry yeast, 1/4 c warm water, tb sugar; beat 1/4 c butter light/creamy. Beat in cup sugar, tsp salt, 2 beaten eggs. Stir 3/4 c hot potato water into mashed potatoes; add to Butter mixture. Stir in yeast. Gradually add/beat in cup flour. When blended well, beat in cup flour. Continue method to use some or all 2 c flour (should be soft and smooth--not sticky).
Place in lightly sprayed bowl. Cover w/ towel; let rise til doubled; punch down; knead briefly. Rollout 3/4" thick. Cut to fit 8" round baking pan inch deep. Cover w/ towel; let rise almost to top. Flour fingertips; press into dough to dimple/ form neat rows of pockets to bottom. Pipe tubes of butter filling across top-covering rows (fill holes).
Blanket entire surface heavily w/ table sugar, and chp almonds. Bake golden 365 deg 35-45 min.
Chef's Note; set sheet pan below cake to catch excess melted butter.