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Sweet and Spicy Macadamia Nuts

Sweet and Spicy Macadamia Nuts

Sweet and Spicy Macadamia Nuts – the perfect snack to go with your beer or your favourite drink.
Course Snack
Cuisine International
Keyword low FODMAP, macadamia, nuts, snack
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Manuela Zangara


  • 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


  1. Line a large baking tray with baking paper and keep aside.
  2. In a bowl, combine the maple syrup, melted butter/spread, salt, vanilla, cayenne pepper, and smoked paprika. Gently whisk until blended.
  3. Add the macadamia nuts and mix to coat.
  4. Pour on the prepared baking tray and spread the nuts in a single layer.
  5. Bake in a pre-heated at 160°C – 325°F, stirring after the first 10 minutes and then every 5 minutes thereafter until almost no maple syrup remains on the baking paper and the nuts are deeply golden, 20 to 25 minutes. The maple syrup coating will be a little sticky right out of the oven but will harden as the macadamia nuts cool.
  6. Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the tray. Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps.
  7. Let the macadamia nuts cool completely on the tray before eating or storing.

Recipe Notes

These macadamia nuts will keep for up to 2 months in a sealed bag or an air-tight container at room temperature.