There is only one word to describe these spice-coated macadamia nuts — addictive.
Addictive as in keep tasting them just to make sure they’re ok, and make twice what you need, and you better stop now lest you have none to give away addictive.
They are crunchy and fragrant and stunningly easy to make — as a matter of fact the hardest part of the whole recipe is waiting for them to cool before eating.
These orange spiced macadamias are the second gift I included in my foodie secret santa packages — and while the recipe uses the Holiday Mixed Spice from a few days ago (see, I told you that you should make it in anticipation!) you could replace the spice blend with mostly cinnamon and pinches of the other spice blend ingredients.
So what are you waiting for? Christmas?
Maple Orange Spice Macadamia Nuts
Makes 2 cups, divide or multiple as desired
- 2 c (300 g) raw macadamia nuts
- 2 Tbsp (30 ml) maple syrup
- 1 tsp Holiday Mixed Spice
- 1 tsp orange zest
- 1 tsp oil (coconut oil, macadamia oil or unsalted butter)
- ¼ tsp fine sea salt
Preheat oven to 180°C (350°F). Combine syrup, spice, zest and oil in a small dish and set aside.
Spread macadamia nuts in a single layer on a baking paper lined tray. Bake for 6 minutes, stirring once, until just golden.
Remove pan from oven, pour over syrup mixture and immediately stir to coat all the macadamia kernels — I use a silicon spatula. Sprinkle with the salt and bake for a further 3 – 4 minutes, stirring once, until syrup has just caramelised.
Move pan to a rack and cool completely — the macadamias and the spice coating will crisp up as they cool. Store in an air-tight container in the fridge.
- Syrup: feel free to replace maple syrup with honey or rice syrup depending on what side of the grain vs fructose fence you sit on.
vegan // vegetarian // gluten-free // dairy-free // soy-free // probably paleo // nuts