Spiced and Smoked Macadamias
- Yield: 9 servings
- Total Time: 45 minutes
- Cook Time: 35 minutes
Recipe and image supplied courtesy of Australian Macadamia Society
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.
- 2 cups macadamias, whole
- 1 teaspoon Korean chili powder, or any chili powder
- 2 teaspoons maple syrup
- 2 teaspoons salt
- 4 teaspoons vegetable oil
- 1 tablespoon rosemary, finely chopped
- 1½ cups broken macadamia shells
- Divide the macadamias evenly into 2 separate mixing bowls.
- To one, add the chili 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 in the rosemary, remaining salt and oil.
- Place all the macadamias, keeping the flavors separate, on a tray that can go on the BBQ – cast iron is ideal.
- Preheat BBQ to 475°F. 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 300°F 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 flavor.
Tips: Serve slightly warm or cool completely and store in an airtight container. This recipe makes 2 cups (approximately 9 servings).
Based on 9 servings
- Total Fat26g
- Saturated Fat3.5g
- Total Carbohydrate2g
- Dietary Fiber2g
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