Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare a baking dish.
- In a medium mixing bowl, combine the 2 cups (9.5 oz / 270g) of macadamia nuts, 1 tbsp. (0.5 oz / 14g) extra virgin olive oil, 2 tbsp. (1.5 oz / 42g) honey, and 0.5 tsp. (0.1 oz / 3g) sea salt, tossing thoroughly until the nuts are evenly coated.
- Spread the coated macadamia nuts into the baking dish in a single, even layer so they roast uniformly.
- Bake at 350°F (175°C) for approximately 15 minutes, or until the nuts are beautifully browned and fragrant, watching closely near the end to prevent burning.
- Remove the baking dish from the oven and allow the candied macadamia nuts to cool completely in the pan before serving (they will harden and crisp up as they cool).
- Keep a Watchful Eye: Macadamia nuts have a high fat content and can go from perfectly roasted to burnt in a matter of minutes. Stay near the oven during the last 5 minutes of baking.
Parchment Paper is Essential: Always line your baking dish with parchment paper. The honey will caramelize and become incredibly sticky, making cleanup tough if baked directly on the glass or metal pan.
The Keto Switch: To make these perfectly low-carb, swap the honey for a thick, zero-calorie liquid sweetener like allulose or monk fruit syrup. It coats the nuts beautifully and caramelizes just like traditional honey.
Flavor Variations: Before tossing the nuts in the oven, add a pinch of ground cinnamon, a dash of vanilla extract, or even a tiny sprinkle of cayenne pepper for a delicious sweet-and-spicy kick.