Back in the summer I hosted a canning party for a small group of girls, and a few of them brought along snacks to sustain us as we toiled over the boiling water and jars in front of us. Cheese, crackers, cookies, dips…..and these nuts.
That was the first day I met my fellow food blogger and Twitter pal, Leah, face to face. She was responsible for these macadamias and as soon as I popped one in my mouth, I knew we’d be friends!
If you enjoy Indian-inspired flavors, these are incredibly addictive. I honestly don’t know if I’ve ever had a nut I enjoyed this much. For real.
Great to nibble on while drinking cocktails, scatter little bowls of them around your next party and watch them disappear. I know that’s what I’m going to do!
Spiced Macadamia Nuts
1 Tbsp vegetable oil
2 cups macadamia nuts
1 Tbsp sugar
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
1 tsp kosher salt
1/2 tsp cayenne pepper
Preheat oven to 250. Line a baking sheet with parchment paper.
Place the oil and nuts in a medium-sized bowl and toss until well coated. Add the remaining ingredients and mix well to coat evenly. Transfer the nuts to the prepared sheet and arrange in a single layer. Bake until lightly browned, stirring occasionally, 25 to 30 minutes.
Remove from oven, immediately loosen the nuts with a spatula, and set aside to cool before serving.