Honey Roasted Macadamia Nuts

Name: Honey Roasted Macadamia Nuts
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: american
Ingredients: 2 cup macadamia nuts (raw, unsalted); 2 tbsp honey; 1 tbsp butter (unsalted); 1 pinch salt (flaky sea salt preferred)

RATING

4.6/5(78)

TASTE SCORE

9/10

Buttery macadamia nuts coated in a light, crispy honey glaze with a hint of sea salt. These sweet-and-salty roasted nuts are dangerously snackable and come together with just a handful of pantry ingredients in under 30 minutes. Perfect for gifting, topping salads, or adding crunch to a cheese board.

PREP

COOK

15m

SERVES

1 CUP

1077 cal

SERVINGS

INGREDIENTS

For 2 servings

2 cupmacadamia nuts · raw, unsalted2 tbsphoney1 tbspbutter · unsalted1 pinchsalt · flaky sea salt preferred

NUTRITION · PER SERVING

1077

CALORIES · 1 CUP

Protein11g · 4%

Carbs36g · 13%

Fat107g · 89%

Fiber12g

Sugar23g

Saturated fat20g

Cholesterol15mg

Sodium126mg

Potassium506mg

Phosphorus254mg

How we calculate →

METHOD · 6 STEPS

prep
Line a baking sheet with parchment paper.
roast · ~4 min
Toast the macadamia nuts.
1.Place macadamia nuts in a large dry skillet over medium heat.
2.Toast for 3-4 minutes, stirring frequently, until fragrant and lightly golden.
3.Watch closely — macadamias go from toasted to burnt very quickly.
TIPDon't walk away from the pan. Macadamia nuts burn fast due to their high oil content.
saute · ~1 min
Melt butter and coat the nuts.
Reduce heat to low. Add the butter to the skillet and stir until melted and coating the nuts, about 30 seconds.
saute · ~2 min
Add honey and glaze the nuts.
Drizzle honey over the buttered nuts. Stir continuously for 60-90 seconds until the nuts are evenly coated and the honey begins to bubble and thicken slightly.
roast
Transfer to parchment and spread into a single layer.
Immediately transfer the glazed nuts to the prepared baking sheet. Spread them into a single layer using a spatula, separating any clumps. Sprinkle with flaky sea salt while still warm.
TIPWork quickly before the honey sets. A silicone spatula works best for getting every last bit out of the pan.
rest · ~20 min
Cool completely until crisp.
Let the nuts cool at room temperature for 15-20 minutes. The honey coating will harden and turn crisp as it cools. Once fully cooled, break apart any clusters and serve.
TIPDon't touch them while they're cooling — the honey is molten-hot and will stick to your fingers.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use raw, unsalted macadamia nuts for the best control over saltiness and toasting.
2
Stir nuts constantly during toasting; their high oil content makes them burn in seconds.
3
Work quickly when transferring glazed nuts to the baking sheet before the honey sets.
4
A silicone spatula helps scrape every bit of honey glaze from the pan efficiently.
5
Let nuts cool completely on the parchment for a crisp, shatter-like coating, not sticky.
6
Store cooled nuts in an airtight container at room temperature for up to 2 weeks.
7
For gift-giving, layer nuts between wax paper in a tin to prevent clumping.