• file:site_21_rand_451899893_toffee_macadamias.jpg
2 cups





Skill level

Average: 4.2 (3 votes)


  • 1-2 tbsp macadamia oil (or light olive oil)
  • 280 g shelled macadamias (whole or halves are fine)
  • ½ cup (110g) caster sugar
  • 1½ tsp regular salt
  • 2 tsp freshly ground cumin seeds
  • ¾ tsp freshly ground coriander seeds
  • 1 tbsp caster sugar, extra
  • 1 tsp sea salt flakes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Line a large baking tray with baking paper and set it aside.

Heat the oil in a large, heavy-based frying pan over medium-low heat. When it's warm, add the macadamias and shake the pan to coat them with the oil. Reduce heat to low and sprinkle ½ cup of caster sugar evenly over the nuts. Now, cook the nuts, stirring constantly so they don't burn, until they are golden brown and the sugar has caramelised to form a darkish toffee.

While the nuts are cooking, mix together the regular salt, cumin, coriander and extra tablespoon of caster sugar in a large heatproof bowl. As soon as the nuts are ready, add them to the spice mixture and toss them about so they are thoroughly coated in it.

Remove the nuts from the bowl and place on the prepared tray, separating them as best you can with a wooden spoon, as they tend to stick together. Sprinkle evenly with the sea salt and leave them to cool and set.

Once they are completely cool, put them into a jar and seal tightly.

This recipe is an extract from Sunday Life food editor Karen Martini's cookbook, Feasting.