Macadamia nuts with garlic and hot pepper

6 servings

20 minutes

Macadamia nuts with garlic and hot pepper are a spicy treat inspired by Indian cuisine, where spices play a key role. Roasted garlic gains a rich, sweet flavor, while habanero pepper adds heat, contrasting with the creamy nuttiness of macadamia nuts. Honey adds a light caramel note, and olive oil enhances the aroma's depth. This dish is perfect as an appetizer with strong tea or aperitif.

Energy value per serving

• Calories: 674.4
• Proteins: 7.3g
• Fats: 69.2g
• Carbohydrates: 9.4g

Ingredients

• Garlic: 6 clove
• Habañero pepper: 2 pc
• Extra virgin olive oil: 2 tbsp
• Honey: 1 tbsp
• Coarse salt: 1 tsp
• Macadamia nuts: 500 g

Cooking steps

1. Preheat the oven to 180 degrees.

2. Without peeling, roast the garlic cloves in a well-heated pan over medium heat until soft for 10-15 minutes. Roast the chili there for 10 minutes. Remove from heat. Let it cool slightly. Peel the garlic and remove the seeds from the chili. Transfer to a mortar and mash into a paste. Add olive oil, honey, and salt. Mix again until smooth.

   Required ingredients:

   • Garlic: 6 cloves
   • Habañero pepper: 2 pieces
   • Extra virgin olive oil: 2 tablespoons
   • Honey: 1 tablespoon
   • Coarse salt: 1 teaspoon

3. Place the nuts in a large bowl and add the garlic paste. Mix well.

   Required ingredients:

   • Macadamia nuts: 500 g

4. Spread the nuts in a single layer on a baking sheet and place in the oven, stirring occasionally, until golden and dry, about 20 minutes. Cool and serve.