Dry-Roasted Salted Macadamias Recipe from: Rancho Vignola, Armstrong, BC

2 cups macadamias, raw – We highly recommend you use our organic, raw, whole macadamias for extra incredible results.
1 tsp powdered salt – Powdered salt is the key to spectacular home-made dry-roasted salted nuts. How to make your own noted at end of recipe!

Preheat your oven to 150C/300F.

Put your macadamias on a baking sheet and spread them out. Once your oven reaches temperature, place them on the middle rack and set a five-minute timer. Bake them for 15 minutes, stirring them around every five minutes.

Every oven is different, so keep an eye on them towards the end; you might need to roast them a few minutes less or a few minutes longer. They should only gain a slight roasted colour; you can not undo overbaking!

Heating the nuts will make them sweat a light oil coating. After baking in the oven, take them out and sprinkle the powdered salt all over them. Stir them around well to evenly coat the nuts and pick up any fallen salt on the tray. Let completely cool to room temperature before transferring to a closed container.

A note on powdered salt: If you can’t find powdered salt in a store or online, you can make your own with a high-powered blender, coffee grinder, or a mortar and pestle. Making it yourself also means you can add your favourite herbs or seasoning. Try garlic or onion powder, herbs de provence, or one of your favourite blends.

If using a blender, add at least three tablespoons of whatever you have for fine granular salt with optional seasonings. Blend for around two minutes, scraping down the sides and pushing the salt around the blades periodically until it reaches a nearly flour-like consistency.

You can easily make a larger batch and keep some handy for the next time you want to roast and salt some nuts at home more quickly!

• Macadamias – Raw – ORGANIC
• Macadamias – Raw