Best Savory Macadamia Nuts Recipes

SAVORY MACADAMIA NUTS

Savory Macadamia Nuts image

This recipe is from "8 Grams or Less Low-Carb Recipes", a cookbook I got in the cookbook swap this year. These are good as a snack or on top of salads. Posted for ZWT5!

Provided by breezermom

Categories Fruit

Time 25m

Yield 2 cups, 10-15 serving(s)

Number Of Ingredients 7

Ingredients

nonstick cooking spray
2 tablespoons white wine worcestershire sauce
1 tablespoon olive oil
3/4 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 cups macadamia nuts

Steps:

Line a 13x9x2 inch baking pan with foil; lightly coat the foil with cooking spray. Set pan aside. In a small bowl stir together Worcestershire sauce, oil, Italian seasoning, salt and cayenne pepper; set aside.
Spread nuts in prepared pan. Drizzle with seasoning mixture; toss gently to coat.
Bake in a 350 degree oven about 15 minutes or until nuts are toasted, stirring occasionally. Lift foil with nuts from pan. Let cool for 30 minutes. Store nuts in an airtight container at room temperature for up to 2 weeks or freeze for up to 2 months.

SAVORY SPICED NUTS

Savory Spiced Nuts image

After trial and error, finally came up with a nut recipe that was nicely spiced, and not greasy for the oil. These are wonderful snacking food, and great for serving with drinks.

Provided by C in PA

Categories Lunch/Snacks

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 large egg white
1 tablespoon water
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon curry
1/2 teaspoon garlic salt
1/4 teaspoon cayenne
1/4 teaspoon ginger
1/4 teaspoon cinnamon
2 cups mixed nuts

Steps:

Heat oven to 275 degrees.
Whisk egg white and water until foamy.
Toss with nuts, and pour into strainer.
Strain for 3 minutes.
Pour nuts into brown paper bag, and shake with spices until coated.
Pour onto cookie sheet and spread out.
Bake 15 minutes and stir.
Lower heat to 225 degrees, and bake 1 hour, stirring a few times.
Turn off oven and cool with door propped open.
Store in airtight container.

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