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


  1. Divide the macadamias evenly into 2 separate mixing bowls.
  2. To one, add the chili powder, maple syrup, ¼ teaspoon of salt and 2 teaspoons of oil. Stir thoroughly to coat the macadamias.
  3. To the second bowl of macadamias, stir in the rosemary, remaining salt and oil.
  4. Place all the macadamias, keeping the flavors separate, on a tray that can go on the BBQ – cast iron is ideal.
  5. 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).
  6. 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.
  7. Allow the macadamia shells to start smoking, about 15 minutes. Place the tray of macadamias into the BBQ and close the lid.
  8. Turn the BBQ down to about 300°F and let the macadamias cook slowly, stirring occasionally, for about 20 minutes.
  9. 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).

nutrition facts

Based on 9 servings

Per serving:

  • Calories250
  • Total Fat26g
  • Saturated Fat3.5g
  • Sodium527mg
  • Total Carbohydrate2g
  • Dietary Fiber2g
  • Protein2g

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