Sweet ‘n’ Salty Macadamias
This is one of our family’s ‘go-to’ snacks which my friends think I really should share – they’re the easiest, yummiest snack around!
This isn’t a Thermomix recipe – it’s so simple, it’s hardly a recipe at all… All it involves is some nuts, a liquid sweetener, some sea salt, and an oven. Oh, and a baking tray. And it only takes 20 minutes.
Sweet ‘n’ salty nuts are great for a quick snack on the go. I often take a little bag of them in my handbag when I go out, which helps me control the urge for buying something not-so-healthy to munch on!
I buy my nuts bulk from Trumps in Brisbane – it’s a lot cheaper that way. I buy organic raw cashews, insecticide free almonds, hazelnuts, brazil nuts – all sorts. I can also get lovely pecans and macadamia nuts locally, which are probably my favourites. I always have a variety of nuts in my freezer. (And at the moment, in bags on my kitchen floor because I can’t fit them in the freezer…) We’re a pretty nutty family!
There’s lots of possible combinations of nuts and sweeteners – here’s a few of my favourites, but see what you can come up with!
– Macadamias, rice malt syrup, sea salt
– Cashews, raw honey, sea salt
– Pecans, pure maple syrup, sea salt
– Almonds, raw honey, sea salt
I’m wanting to try yacon syrup too, just haven’t gotten any yet, but I’ve heard it’s amazing!
Okay, here’s the simple method for making sweet ‘n’ salty nuts:
- sea salt or pink Himalayan salt
- Cashews, raw honey
- Pecans, pure maple syrup
- Almonds, raw honey
- Preheat oven to 180 degrees C.
- Spread the nuts on a baking paper lined pizza tray (or baking tray) so that they're in a single layer.
- Drizzle with honey or syrup, back and forth - no need to cover them!
- Sprinkle over a couple of good sized pinches of sea salt or pink Himalayan salt.
- Pop the nuts into the preheated oven and let them cook for about 10 minutes. Take the tray out and stir the nuts with a fork, turning them in the melted honey/syrup so they're evenly coated. Pop them back in the oven and cook another 10 minutes, or until they're golden and crispy. Don't burn them!
- Let them cool for a few minutes before eating. Once they're completely cool, store them in an airtight jar on the counter
P.S. You might want to do a couple of trays at a time – they go quick!