Crack open the shells to reveal the macadamia nuts.
Macadamias are round, tender nuts grown in warm climates such as Hawaii and California. Once their hard brown shells have been cracked open, macadamia nuts can be eaten raw or roasted. Roasting gives the nuts a pleasant color and texture, and many enjoy the distinct, toasty flavors that roasting brings out. Roasted macadamia nuts make a delicious, nutritious snack, and they can even be added to a number of recipes including cookies, cakes, stuffing and fruit salad. Simply store the nuts in an airtight container before and after roasting.
Instructions
1. Preheat the oven to 225 to 250 degrees Fahrenheit. Remove the macadamia nuts from their shells and place them in a shallow pan that is no deeper than 2 inches. Roast nuts that are similar in size together in each batch so that they roast at an even rate.
2. Spritz the nuts with salt water if you prefer a light, salty taste.
3. Roast the macadamia nuts for 10 to 15 minutes, stirring occasionally. Watch the nuts closely so they do not burn.
4. Remove from the oven as soon as they begin to turn brown. The browning process will continue for a short time once the nuts have been removed.
5. Stir the macadamia nuts with a dab of butter, flavored oil, salt or other favorite seasonings if you desire.
6. Allow the nuts to cool, and store in a tightly sealed container in your refrigerator.
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