Ingredients
- 2 teaspoons coconut oil, melted.
- pinch sea salt.
- 2 cups raw macadamia nuts.
- 2 teaspoons rice malt syrup.
- 1 teaspoon vanilla bean powder.
Directions
- 1. Preheat oven to 180C and line a tray with baking paper.
2. Place all ingredients onto the baking tray and toss together with your fingers. Place in the oven and cook for 15 minutes, tossing every 5 minutes until nuts are evenly browned.
3. Remove from the oven and allow to cool slightly before serving.
Note
If you’ve quit the white stuff, you may like to reduce the sweetener in these even further, or omit it all together. The vanilla will still give a natural sweet taste.
If you’ve got any leftover raw macadamias, use them up in this Macadamia + Lemon Myrtle Dukkah or these Macadamia + Coconut Muffins with Coconut Butter.
3pm sugar cravings have you reaching for the closest candy bar? Reach for these caramel macadamias instead! We've sweetened them with fructose-free rice malt syrup so you can stop at a few nuts and not gorge on the whole batch.
Ingredients
- 2 teaspoons coconut oil, melted.
- pinch sea salt.
- 2 cups raw macadamia nuts.
- 2 teaspoons rice malt syrup.
- 1 teaspoon vanilla bean powder.
Directions
- 1. Preheat oven to 180C and line a tray with baking paper.
2. Place all ingredients onto the baking tray and toss together with your fingers. Place in the oven and cook for 15 minutes, tossing every 5 minutes until nuts are evenly browned.
3. Remove from the oven and allow to cool slightly before serving.
Note
If you’ve quit the white stuff, you may like to reduce the sweetener in these even further, or omit it all together. The vanilla will still give a natural sweet taste.
If you’ve got any leftover raw macadamias, use them up in this Macadamia + Lemon Myrtle Dukkah or these Macadamia + Coconut Muffins with Coconut Butter.