How do I home-roast macadamia nuts?
After following these simple instructions, the following flavourings may be sprinkled on the nuts: curry powder, garlic powder, paprika, lemon-pepper seasoning, cayenne or chilli powder.
- Use nuts which have been thoroughly dried. (1.5% internal moisture)
- Pre-heat oven to 125C.
- Place kernels in a shallow pan, not more than 5cm deep – preferably a pan with screen bottom tray to assure good air circulation.
- Do not roast smaller pieces with halves and whole nuts as they will scorch.
- Roast nuts 12-15 minutes, stirring occasionally. Remove from oven as soon as they start to tan as the browning process continues after removal from the oven. As there are variations in nuts, oven temperature regulators etc, it is best to watch closely and adjust time and temperature to meet your own conditions and tastes.
- Remove from heat, add a dab of butter or neutral flavour oil and sprinkle with salt. Serve hot or cool and store in a tightly sealed jar in refrigerator or freezer.
I have several kilograms of macadamia kernel. What is the best way to store them?
Kernel can be frozen or alternatively sealed in an air-tight container and kept in the refrigerator for several weeks.
Why are macadamias stored in the refrigerator?
Macadamias are stored in the refrigerator to keep them fresh and ‘crunchy’.
Will I get sick if I eat macadamias that have not been kept in the refrigerator?
It will not make you sick to eat macadamias that have not been stored in the refrigerator and you will be able to tell if a macadamia has gone rancid as soon as you taste it – basically the same principle as fresh fruit.