Simply delicious and easy to prepare! Toss all ingredients together and bake at a low temperature until crunchy & crispy. Hawaiian ingredients include: Red Sea Salt, Ginger, Sesame Seeds and Coconut. Just a touch of sweetness is added to balance the flavors. Hawaiian Coconut Toasted Macadamia Nuts will be the hit of the party!
And EASY recipe! Oven temperature is set at 300 degrees, so does not heat up your kitchen too much in warmer weather. Prep time is just minutes – they slow toast in 20 minutes.
This Red Alaea Red Hawaiian Salt tastes a little different than others. It has a delicious nutty flavor and slightly sweet finish. An unrefined sea salt combined with red volcanic clay. Also- lower in sodium than regular table salt.
The flavor: a mellow, subtly earthy flavor with a notable buttery and nutty aftertaste.
Infused with nutrient-dense Hawaiian volcanic clay, known as “Alae”, our sea salt boasts vibrant color and mellow flavor, perfect for seasoning traditional islander recipes.
Why toast Nuts at a Lower Temperature?
- Toasting nuts at a lower temperature – here at 300 degrees, ensures the heat penetrates slowly and evenly
- Preventing Bitter/Burnt Flavors: Nuts are packed with natural oils. High heat causes these oils to surface too quickly, leading to a burnt exterior and an unpleasantly bitter taste. Low heat toasts them evenly throughout
- No bitter taste, which can happen at higher heats
- Preserving Nutrients: Certain heat-sensitive antioxidants and vitamins are easily destroyed by high roasting temperatures.
- Toasting this recipe at 300 degrees – allows all coating ingredients to stick to the nuts, AND coconut can burn quickly!! This temperature solves this problem!
The coating sticks! Nuts are crispy and get more crunchy as they cool!
STEP 1:
- Add Macadamia Nuts to a large bowl. Whisk Egg Whites with Water until very frothy, mix in Coconut Oil.
- The coconut oil will add flavor, and the egg white helps the other ingredients “stick to the nuts.” This is the base for the recipe.
STEP 2:
This adds tons of flavor!
You will immediately see and feel the coconut and other ingredients “stick” to the macadamia nuts! Time to toast them up…
STEP 3:
Spread the nuts evenly in a single layer on a baking sheet lined with parchment paper in a preheated 300 degree oven. (I used “convection-bake” setting @ 275 degrees.)
Out of the oven – will crisp even more as they cool!
STEP 4 – Serving the Nuts
Joyfully Crisp, not too sweet with essences of Ginger, Sesame, Hawaiian Salt and Coconut. Lightly seasoned with Hawaiian Red Sea Salt & Coconut Palm Sugar
Hawaiian Ingredients used:
- Hawaiian Red Sea Salt (see notes; the one I use) Give it a try! It features a delicate, slightly sweet, and nutty finish. Clay is what gives the salt its brick-red color and rich, earthy undertones
- Shredded Unsweetened Dried Coconut
- Ground Ginger
- Sesame Seeds
- Sugar: while you might think Coconut Palm Sugar is grown in Hawaii – it is not. It is primarily produced in South and Southeast Asia with The Philippians, Thailand and Indonesia also producing. CPS is minimally processed with a lovely caramel flavor. (I use coconut palm sugar in this recipe; light brown sugar is an acceptable substitute.)
- Hawaiians use sugarcane, although they do import Coconut Palm Sugar.
A wonderful nibble to enjoy anytime. I especially like to serve them for guests pre-dinner with drinks.
Other Uses for Hawaiian Coconut Toasted Macadamia Party Nuts:
- I do like to chop them a little smaller for the below ideas:
- Wonderful on top of your Salad Creations ~ especially crisp Asian ones
- Elevates Noodle Dishes with a crunchy topping
- A nice complement to Cheese: think Baked Brie; a topping for Feta Cheese
- Add to your favorite Frozen Yogurt or Ice Cream
- Try a tablespoon on top of Clean Greek Yogurt
Enjoy these delicious nuts, share with fiends & family!
Karen
Hawaiian Coconut Toasted Macadamia Party Nuts
Equipment
- 1 cookie sheet or rimmed baking sheet (I use 11" x 16" size)
Ingredients
- 1 1/2 cups macadamia nuts*, roasted, unsalted
- 1 1/2 teaspoons coconut oil, unrefined, virgin (melted and cooled)
- 1 1/2 tablespoons egg white, = 1/2 of a large egg white
- 1 teaspoon filtered water
- 4 1/2 tablespoons shredded coconut , unsweetened, fine shred (desiccated coconut)
- 1 tablespoon coconut palm sugar, (or use regular cane sugar)
- 2 teaspoons raw sesame seeds
- 1 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/2 teaspoon *Hawaiian Red Sea Salt
- 2 pinches cayenne pepper, (optional)
Instructions
- Preheat oven to 300 degrees. (I use convection-bake setting @ 275 degrees.). Line a cookie sheet with parchment paper.
- Measure 1 1/2 tablespoons egg whites, add to a large bowl. Add 1 teaspoon water. Whisk for 30 seconds until bubbly. Add melted and cooled coconut oil, whisk together.
- Add the macadamia nuts, stir to coat well with a rubber spatula. Add ALL remaining ingredients – coconut through cayenne pepper.
- Mix gently but very well with your rubber spatula. All macadamias will be coated with seasonings.
- Add to the parchment papered spread to a single layer. Bake for 20 minutes until crispy and dry. (I do not "stir up" half way through; give coatings a chance to stick.)
Notes
The recipe is cooked at a low temperature, so the nuts will not achieve a much darker color. *Hawaiian Red Sea Salt: the one I like. An unrefined sea salt combined with red volcanic clay. The flavor: a mellow, subtly earthy flavor with a notable buttery and nutty aftertaste. Delicious! This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
