The egg white in the coating creates a crisp, sweet and spicy shell around each macadamia nut. They stay crunchy when stored in an airtight container or jar and make a delicious Christmas gift for your favourite foodie.
- 1 egg white lightly whisked until foamy
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup macadamias whole
- icing sugar to serve
Preheat oven to 175°C. Line a baking tray with baking paper.
Combine lightly whisked egg white, sugar, spices and salt in a bowl and stir through the macadamias so they are completely coated.
Using tongs, transfer the nuts to the tray and place in a single layer, ensuring they are separated.
Roast for 15 minutes, checking regularly towards the end to make sure they do not burn. They are ready as soon as the coating appears a little glossy and is hard to touch.
Allow to cool before serving or storing in a container or jar. Sprinkle with icing sugar if desired.
Calories: 236kcalCarbohydrates: 22gProtein: 2gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gSodium: 209mgPotassium: 123mgFiber: 2gSugar: 19gVitamin A: 2IUVitamin C: 1mgCalcium: 42mgIron: 1mg