Baked with love ? We think you’ll love our recipe for White Chocolate & Macadamia Cookies. The crunch of the macadamias is a textural delight!
Roasting macadamia nuts intensifies their moreish flavour, and slow roasting takes their tempting taste to a whole new level! Time is a magic ingredient. When you roast macadamias low and slow, the kernel roasts all the way through to the centre. This amplifies the flavour benefits of roasting, resulting in a complex, caramel-like flavour. #MakeItSpecial #AusMacadamias #AustralianMacadamias
Recipe supplied by Australian Macadamias
Slow-roasting at a lower temperature helps to evenly toast the nuts without the risk of burning them. Follow these simple steps to create your own batch of slow-roasted macadamia nuts. No oil required!
- Spread 4 cups of macadamia nuts onto a baking tray.
- Preheat your oven to 120°C, then place in the oven to roast for 120 minutes.
- When evenly golden brown, remove from the oven. Season with salt or your favourite spice while still warm. Allow to cool completely on the tray.
- When fully cooled, transfer nuts to an airtight container for storage. Properly stored, in either the fridge or a cool dry place, they will maintain their freshness and flavour for several weeks.