Saturday, November 27, 2010

Cinnamon Sugar Crusted Macadamia

2 Egg Whites
Pinch Sea Salt
1/3 cup Caster Sugar
1 cup Demerara Sugar
1 tablespoon Ground Cinnamon
4 cups (580g) Macadamia nuts

Preheat oven to 160°C. Line a large roasting pan with baking paper.
Using an electric mixer, beat egg whites and salt in a bowl until mixture is frothy with large air bubbles. Add caster sugar, 1 tablespoon at a time, beating constantly until well combined.
Stir demerara sugar and cinnamon into egg whites. Add macadamia nuts and mix well to coat.
Spread mixture over base of prepared pan. Bake for 30 minutes, stirring with a metal spoon to break up mixture every 10 minutes, or until cinnamon sugar crust feels dry.
Cool completely in pan. Break up and place in an airtight container.


Makes Approx 5 Cups
Will keep in an airtight container for up to 3 weeks (if you can keep your hands off them!).
Variation: You could replace the cinnamon with 2 teaspoons ground nutmeg and 2 teaspoons ground cardamom.
Variation: Replace the macadamia nuts with pecans, cashews, peanuts or whole almonds.

Love and hugs,


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