This mix of roasted macadamias with Australian sea salt and wattleseed, roasted macadamias with Australian pepperberry and bush tomato, and roasted macadamias with Australian honey and lemon myrtle, is the ultimate Down Under trio.
Ingredients
Roasted macadamias with Australian sea salt and wattleseed
- 100 g raw macadamias
- Australian sea salt
- 1 tsp wattleseed
Roasted macadamias with Australian pepperberry and bush tomato
- 100 g raw macadamias
- 1 clove garlic crushed
- 2 tbsp macadamia oil
- 1 tbsp bush tomatoes roughly crushed
- 1 tsp Australian pepperberry
- 1 tsp Australian sea salt
Roasted macadamias with Australian honey and lemon myrtle
- 1 1/2 tbsp Australian honey
- 2 tbsp macadamia oil
- 1 clove garlic crushed
- 1 tsp Australian sea salt
- 100 g raw macadamias
- 2 tsp lemon myrtle
Instructions
Roasted macadamias with Australian sea salt and wattleseed
- Preheat oven to 200°C.
- Prepare a baking pan by generously sprinkling it with sea salt. Add macadamias to the pan in a single layer. Sprinkle with wattleseed and more sea salt.
- Roast macadamias in the oven for 10-12 minutes or until the nuts are golden and fragrant.
- Allow macadamias to cool completely before serving. Store in an airtight container.
Roasted macadamias with Australian pepperberry and bush tomato
- Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
- Toss macadamias, garlic and oil in a medium bowl to coat. Add bush tomatoes, Australian pepperberry and sea salt and toss well. Spread macadamias in a single layer on the baking tray.
- Roast until fragrant, about 10-12 minutes. Cool macadamias on baking tray before serving. Store in an airtight container.
Roasted macadamias with Australian honey and lemon myrtle
- Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
- Combine honey, macadamia oil, garlic, and sea salt in a small frying pan over low heat. Stir until the honey has melted and the mixture is well combined. Transfer the honey mixture to a large bowl. Add macadamias and lemon myrtle and stir until macadamias are evenly coated with the honey, lemon myrtle mixture.
- Spread macadamias on the prepared baking tray. Bake for 10-12 minutes, turning occasionally. Remove and set aside to cool completely before serving. Store in an airtight container.
Nutrition
Calories: 2742kcalCarbohydrates: 70gProtein: 24gFat: 282gSaturated Fat: 40gPolyunsaturated Fat: 10gMonounsaturated Fat: 219gSodium: 4669mgPotassium: 1180mgFiber: 26gSugar: 40gVitamin A: 124IUVitamin C: 8mgCalcium: 272mgIron: 11mg