These Sweet and Spicy Macadamia Nuts are the perfect mix of crunchy, buttery, and lightly spiced. A simple homemade snack that pairs perfectly with your favourite drink or cheese board.
Lately, I’ve been spending more time at home, and that means more snacking than usual. I decided that if I was going to reach for something between meals, it should be homemade and a little healthier. Nuts are always my first choice.
I love them both sweet, like my Garrapiñada de Mani, and savoury, like these Sweet and Spicy Macadamia Nuts, the perfect snack to enjoy with a beer or your favourite drink.
What Makes These Macadamias So Addictive
- Ideal to serve with drinks or add to a grazing board for a quick, tasty snack.
- Naturally gluten-free and suitable for a low FODMAP diet.
- Healthier than store-bought nut mixes with no preservatives or refined sugar.
Key Ingredients for Sweet and Spicy Macadamia Nuts
Macadamia Nuts
Rich, buttery, and native to Australia, these nuts toast perfectly and take on a deep golden colour when roasted.
Maple Syrup
Gives the nuts their glossy caramelised coating and subtle sweetness. Choose pure maple syrup for the best depth of flavour.
Cayenne Pepper and Smoked Paprika
Add a gentle heat and smokiness that balance the sweetness well. Adjust the cayenne to your taste preference.
Find the complete list with measurements in the recipe card below.
How to Make Sweet and Spicy Macadamia Nuts
Step 1: Line a large baking tray with baking paper. Set it aside.
Step 2: In a bowl, combine the maple syrup, melted butter or spread, salt, vanilla, cayenne pepper, and smoked paprika. Whisk gently until well blended.
Step 3: Add the macadamia nuts and stir until evenly coated.
Step 4: Pour the mixture onto the prepared baking tray and spread the nuts into a single, even layer.
Step 5: Bake in a preheated oven at 160°C – 325°F. Stir after the first 10 minutes, then every 5 minutes, until almost no maple syrup remains on the baking paper and the nuts are deeply golden, 20 to 25 minutes in total.
Note: The coating will be slightly sticky when hot, but will harden as the macadamia nuts cool.
Step 6: Remove the tray from the oven and stir the nuts once more. Spread them out again in an even layer. Let them cool for about 10 minutes, then, while still warm, gently separate any large clumps.
Step 7: Let the macadamia nuts cool completely on the tray before eating or storing.
Frequently Asked Questions
Yes, start with raw, unsalted macadamias. They turn golden as they bake and bring out their natural buttery flavour.
Increase the cayenne pepper slightly or add a pinch of chilli powder for an extra kick. Taste after cooling before deciding how much to use next time.
Yes, honey works as an alternative, though it creates a slightly thicker coating and a deeper caramel flavour.
No. Macadamias have a naturally high oil content and roast well dry. Soaking would prevent proper caramelisation.
Definitely! Add a little cinnamon, nutmeg, or even curry powder for new flavour combinations without changing the maple-butter base.
Extra Help from the Kitchen
Use a Silicone Spatula for Mixing – It scrapes the bowl clean and makes coating the nuts easier without breaking them.
Check for Even Caramelisation – If some areas of the tray look wetter than others, spread the nuts again quickly before returning them to the oven.
Toast Evenly for Best Texture – Spread the macadamias in a single layer on the tray so the heat circulates evenly and prevents soggy spots.
Use Baking Paper Instead of Foil – Baking paper keeps the syrup from sticking and makes cleanup easier once the glaze hardens.
Variations and Twists
Honey Roasted Macadamias – Swap maple syrup with honey for a richer, deeper sweetness that caramelises perfectly.
Chilli Lime Macadamias – Add a pinch of chilli powder and a little lime zest before baking for a bright, spicy twist.
Sea Salt Caramel Macadamias – Sprinkle a touch of flaky sea salt over the nuts once they’ve cooled for a sweet-salty contrast.
Cinnamon Sugar Macadamias – Replace the paprika with ground cinnamon and add a little brown sugar for a warmer, dessert-style flavour.
Rosemary and Maple Macadamias – Add finely chopped rosemary leaves for a savoury balance alongside drinks and cheese platters.
Storage and Shelf Life
Keep the cooled macadamia nuts in an airtight container or sealed bag at room temperature for up to 2 months. For longer storage, refrigerate them for up to 3 months or freeze them for up to 6 months.
When ready to serve, bring them back to room temperature or warm briefly in a low oven to restore their crisp texture.
What to Serve with These Homemade Macadamia Nuts
These Sweet and Spicy Macadamia Nuts are great as a snack on their own, but they also pair perfectly with a cold beer or a glass of wine. I often serve them at gatherings with cheese platters, olives, and dried fruit. They add sweetness and crunch that balance savoury flavours on any grazing board.
You can also sprinkle them over salads for extra texture or use them as a topping for ice cream or yoghurt. For gifting, pack them in small glass jars or paper bags tied with ribbon for a simple homemade treat.
Sweet and Spicy Macadamia Nuts
These Sweet and Spicy Macadamia Nuts are the perfect mix of crunchy, buttery, and lightly spiced. A simple homemade snack that pairs perfectly with your favourite drink or cheese board.
Ingredients
- 5 ½ cups whole macadamia nuts
- 2 tbsp maple syrup
- 2 tbsp butter or vegetable spread – melted
- 1 ½ tsp salt
- 1 tsp vanilla extract
- ¼ tsp cayenne pepper – reduce or omit if sensitive to spice
- ½ tsp smoked paprika
Instructions
-
Line a large baking tray with baking paper. Set it aside.
-
In a bowl, combine the maple syrup, melted butter or spread, salt, vanilla, cayenne pepper, and smoked paprika. Whisk gently until well blended.
-
Add the macadamia nuts and stir until evenly coated.
-
Pour the mixture onto the prepared baking tray and spread the nuts into a single, even layer.
-
Bake in a preheated oven at 160°C – 325°F. Stir after the first 10 minutes, then every 5 minutes, until almost no maple syrup remains on the baking paper and the nuts are deeply golden, 20 to 25 minutes in total.
Note: The coating will be slightly sticky when hot, but will harden as the macadamia nuts cool.
-
Remove the tray from the oven and stir the nuts once more. Spread them out again in an even layer. Let them cool for about 10 minutes, then, while still warm, gently separate any large clumps.
-
Let the macadamia nuts cool completely on the tray before eating or storing.
Recipe Notes
Store the macadamia nuts in an airtight container or sealed bag at room temperature for up to 2 months.
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