Spiced and smoked macadamias
Spiced and smoked macadamias
Ingredients
- 2 cups macadamias, whole
- 1 teaspoon Korean chilli powder, or any chilli powder
- 2 teaspoons maple syrup
- 2 teaspoons salt
- 4 teaspoons vegetable oil
- 1 tablespoon rosemary, finely chopped
- 1½ cups broken macadamia shells
Method
- Divide the macadamias evenly into 2 separate mixing bowls.
- To one, add the chilli powder, maple syrup, ¼ teaspoon of salt and 2 teaspoons of oil. Stir thoroughly to coat the macadamias.
- To the second bowl of macadamias, stir through the rosemary, remaining salt and oil.
- Place all the macadamias, keeping the flavours separate, on a tray that can go on the BBQ - cast iron is ideal.
- Preheat 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 the macadamias from burning).
- Place the macadamia shells into a smoker box and close it. Place the smoker box into the BBQ and close the lid of the BBQ.
- Allow the macadamia shells to start smoking, about 15 minutes. 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, stirring occasionally, for about 20 minutes.
- Turn the BBQ off and allow the macadamias to cool in the BBQ with the lid down for 20 minutes to increase the smoky flavour.
- Serve slightly warm or cool completely and store in an airtight container.
Tips
These macadamias - with their smoky, spicy kick - certainly pack a punch! Perfect for beer and BBQ o’clock, you can tailor this recipe to your own taste by creating your own herb and spice combinations. Note: This recipe makes 2 cups (approximately 9 serves).Credit
Recipe courtesy of Australian Macadamias: www.australian-macadamias.org.| Nutrients per serve | |
| Energy | 1,047kJ |
| Protein | 2.4g |
| Fat | 26g |
| Saturated fat | 3.4g |
| Carbohydrate | 2.3g |
| Sugars | 2.3g |
| Dietary fibre | 2g |
| Sodium | 527mg |
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