Today we are excited to share a Rancho Vignola secret (no longer!) recipe for the most amazing dry-roasted macadamias you’ve ever tasted. A Vignola family and staff favourite, everyone is excited when we bring these dry-roasted macadamias to our facility!
Share these special treats with friends and family; they’re sure to impress and make a great addition to appetizers and food spreads or simply to enjoy as a snack.
Wondering why you should incorporate more macadamias into your diet?
Aside from being delicious, macadamias are an excellent source of healthy fats, and particularily omega-3s! Made up of over 78% fat, this richness also gives macadamias their incredible, satisfying flavour. It’s also worth noting that for every 28-gram serving there is only one gram of net carbs, and hence they are a low-glycemic-index food.
When added to your diet (in moderation of course – they are rich!) they have a myriad of health benefits. Due to the high amounts of monounsaturated fats, these amazing nuts have been found to satiate your appetite, reduce the risk of heart disease and improve metablic syndrome and diabetes.
Recipe: Dry-Roasted Salted Macadamias
- 2 cups macadamias, raw – we highly recommend you use our organic, raw, whole macadamias for incredible results
1 tsp powdered salt – powdered salt is the key to spectacular home-made dry-roasted salted nuts. How to make your own noted at end of recipe!
Preheat your oven to 150˚C/300˚F.
Put your macadamias on a baking sheet and spread them out. Once your oven reaches temperature, place them on the middle rack and set a timer for five minutes. Bake them for a total of 15 minutes, stirring them around every five minutes.
Every oven is different, so keep an eye on them towards the end; you might need to roast them a few minutes less or a few minutes longer. They should only gain a slight roasted colour; do not over bake!
Heating the nuts will make them “sweat” a light oil coating. After 15 minutes in the oven, take them out and sprinkle the powdered salt all over them. Stir them around well to evenly coat the nuts and pick up any fallen salt on the tray. Let completely cool to room temperature before transferring to a closed container.
A note on powdered salt: If you can’t find powdered salt, you can make your own with a high-powered blender, coffee grinder or mortal and pestle. If using a type of blender, place at least three tablespoons of coarse or fine salt in the bowl, blend for around two minutes or until it nearly reaches a flour-like consistency. You can easily make slightly larger batches to keep handy the next time you want to roast some nuts quickly!
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