David's Naughty Nuts

These moreish sweet, salty macadamias are always a treat.  No two batches ever quite taste exactly the same, but are always delicious. Thanks to Belinda Jeffery,  you too will be a star when you produce these "can't stop at one" nut snacks.

These nuts are named in honour of our neighbour David, who was not shy - when the first bowl emptied, he then pleaded for the hidden stash.



Ingredients

1 - 2 tablespoons Macadamia Oil (or light olive oil)
280g Australian macadamias
1/2 cup castor sugar
1  1/2 teaspoons salt
2 teaspoons freshly ground cumin seeds
3/4  teaspoon freshly ground coriander seeds
1 tablespoon castor sugar  -  extra
1 teaspoon salt flakes

Method

Line a large baking tray with baking paper.
Heat oil in a large frypan, when warm tip in the nuts, shake the pan to coat the nuts.
Reduce heat to low and sprinkle 1/2 cup of sugar over the nuts.
Stir constantly until caramelised to form a darkish toffee (don't worry if some nuts are darker than others).
Mix the spices and salt, add to nuts and toss about to coat.
Spread evenly on the prepared tray trying to keep the nuts as separate as possible.  Cool and then sprinkle with the salt flakes.

Tip
Try to freshly grind the spices, use a mortar and pestle or electric spice grinder, the results will be worth the extra effort.



Mama Marmalade