Smoking adds depth of flavour and aroma to food, ensuring a mouthwatering result. From various meats to seafood, mushrooms to vegetables, smoking food can turn everyday dishes into gourmet experiences.
But did you know you can also smoke nuts, including macadamia nuts? Smoked macadamia nuts are a great party snack, side dish or appetizer. They also make a fantastic homemade gift for your favourite foodie.
In this step by step guide to smoking macadamia nuts we will show you how to smoke the nuts using not only wood chips but also the raw macadamia shell.
What you will need:
- Raw macadamia nuts
- Seasoning such as salt, rosemary, chili powder, garlic, pepper or curry powder
- Vegetable oil
- Smoking wood chips (variety of your choice)
- Raw macadamia shells (optional)
- Smoker box (optional)
Step 1: Season the macadamia nuts
For this guide we are creating two different seasoned macadamias.
Divide two cups of macadamias evenly into 2 separate mixing bowls.
To one, add 1 teaspoon of chilli powder, 2 teaspoons of maple syrup, ¼ teaspoon of salt and 2 teaspoons of oil. Stir thoroughly to coat the macadamias with the mixture.
To the second bowl of macadamias, stir through 1 tablespoon of rosemary, 1 teaspoon of salt and 2 teaspoons of oil. Stir thoroughly to coat the macadamias with the mixture. Set both bowls aside.
Step 2: Prepare BBQ
Preheat the BBQ to 250°C. Place a baking rack over the BBQ grill so that the tray will not come in direct contact with the grill (this will prevent them from burning).
Place about 1 cup of macadamia shells into a smoker box with wood chips, light them with a lighter or match and close the box. Place the smoker box into the BBQ and close the lid of the BBQ. Allow the macadamia shells and wood chips to start smoking, and leave for around 15 minutes.
NB: If you don’t have a smoker box you can make a smoker pouch out of aluminum foil.
Step 3: Smoking nuts
Place all the macadamias, keeping the two flavours separate, on a tray that can go on the BBQ – cast iron is ideal, a foil tray will also work. Place the tray of macadamias into the BBQ and close the lid. Turn the BBQ down to about 150°C and let the macadamias cook slowly for about 20 minutes, stirring occasionally.
Turn the BBQ off and allow the macadamias to cool in the BBQ with the lid down for an additional 20 minutes to increase the smoky flavour. Serving the macadamias slightly cooled increases their crunch.
Enjoy immediately or store in an airtight container in the fridge for up to 3 months.
If gifting, cool completely before pouring smoked nuts into a glass jar. You can add a homemade label and ribbon to further personalize your gift.
