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.
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.
- Garlic: 6 cloves
- Habanero 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.
- 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.
