Hawaiian Coconut Toasted Macadamia Party Nuts
Simply delicious and easy to prepare! Toss all ingredient 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.
Servings: 8 servings
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
*Macadamia Nuts: choose roasted, unsalted.
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.
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
Calories: 219kcal | Carbohydrates: 7g | Protein: 3g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Sodium: 166mg | Potassium: 123mg | Fiber: 3g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg