Place all the green macadamia ingredients in a bowl and stir to coat nuts completely.
Repeat in a separate bowl with all the gold macadamia ingredients.
Place the green macadamias on a 30cm piece of aluminium foil lined with baking paper, making sure the baking paper cannot come in contact with the barbeque flame. Cook the green batch on the barbeque, away from direct flame, for 10 minutes, or until golden, tossing occasionally. Remove from the barbeque and set aside.
Repeat the same process for the gold macadamias.
If you don’t have a barbeque, the macadamias can be oven roasted instead by placing the nuts on a baking tray lined with baking paper and roasting in a pre-heated 200°C oven for about 10 minutes, until golden.