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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!

  1. Spread 4 cups of macadamia nuts onto a baking tray.
  2. Preheat your oven to 120°C, then place in the oven to roast for 120 minutes.
  3. 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.
  4. 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.

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