Best 4 Chile Roasted Macadamia Nuts Recipes

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Chile roasted macadamia nuts are a delectable snack that combines the rich flavor of macadamia nuts with the spicy kick of chili peppers. They are perfect for parties, picnics, or simply enjoying as a snack on the go. With a few simple ingredients and a bit of time, you can create this tantalizing treat that is sure to impress your friends and family. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the ultimate chile roasted macadamia nuts.

Here are our top 4 tried and tested recipes!

MACADAMIA NUT CRUSTED TILAPIA



Macadamia Nut Crusted Tilapia image

This broiled white fish is coated with a chopped macadamia nut mixture.

Provided by Chrissy Mc

Categories     Seafood     Fish     Tilapia

Time 25m

Yield 4

Number Of Ingredients 8

4 (6 ounce) tilapia
10 ounces macadamia nuts
1 tablespoon soy sauce
2 cloves garlic
1 teaspoon hot sauce
1 tablespoon brown sugar
1 tablespoon olive oil
1 teaspoon black pepper

Steps:

  • Preheat your oven's broiler. Line a baking sheet with aluminum foil.
  • Combine macadamia nuts, soy sauce, garlic, hot sauce, brown sugar, olive oil, and black pepper in a food processor; blend until the mixture is the consistency of paste.
  • Spoon a thick layer of the macadamia mixture on top of each tilapia fillet. Place the fish macadamia mixture-side up on the prepared baking sheet. Under the broiler, cook fish until the macadamia crust is golden brown and the tilapia flakes easily, about 15 minutes.

Nutrition Facts : Calories 719.1 calories, Carbohydrate 14.2 g, Cholesterol 61.7 mg, Fat 58.7 g, Fiber 6.2 g, Protein 40.5 g, SaturatedFat 9.4 g, Sodium 336.1 mg, Sugar 6.6 g

CHILE ROASTED MACADAMIA NUTS



Chile Roasted Macadamia Nuts image

Make and share this Chile Roasted Macadamia Nuts recipe from Food.com.

Provided by alligirl

Categories     Lunch/Snacks

Time 30m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 4

2 cups raw shelled macadamia nuts
1 teaspoon canola oil
1 1/2 teaspoons chili powder
1 teaspoon salt

Steps:

  • Heat oven to 300º.
  • Toss nuts with oil, spread on a sheet pan and bake 25 minutes, until golden. Transfer to a bowl; toss nuts with chili powder and salt.
  • Enjoy!

RED CHILE ENCRUSTED WAHOO, TOASTED MACADAMIA NUT REDSKIN POTATO SALAD AND MANGO MALIBU RUM RELISH



Red Chile Encrusted Wahoo, Toasted Macadamia Nut Redskin Potato Salad and Mango Malibu Rum Relish image

Provided by Food Network

Categories     main-dish

Yield 1 serving

Number Of Ingredients 25

10-ounce piece wahoo
1 teaspoon cayenne pepper
1 teaspoon ancho peppers
1 teaspoon chile powder
1 teaspoon paprika
Potato Salad, recipe follows
Mango Malibu Relish, recipe follows
3/4 pound red bliss potatoes, quartered
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon heavy cream
1/4 cup Dijon Mustard
2 tablespoons whole grain mustard
1/4 cup toasted and crushed macadamia nuts
1 rib celery, diced
1/2 red onion, diced
1 hard boiled egg, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 fresh mango, diced
2 tablespoons confectioners' sugar
2 tablespoons scallions, chopped on bias
1/2 ounce Malibu Rum
1 tablespoon finely diced red bell pepper

Steps:

  • Grind all the spices in a small coffee grinder.
  • Press wahoo into chile mixture coating it on one side well. Sear both sides of the wahoo in a very hot skillet in a well ventilated area. Remove from the skillet and place in a preheated 400 degree oven for 6 to 10 minutes until cooked to medium stage. Then place the redskin Potato Salad on the middle of the plate, the wahoo on top of the salad, and the relish on top of the wahoo.
  • Steam or boil potatoes until just tender. Refrigerate potatoes until cold. Whisk together mayonnaise, heavy cream, sour cram, and mustards in a mixing bowl. Then add remaining ingredients and potatoes. Refrigerate.
  • Mix all ingredients well.

CHILE-MACADAMIA BRITTLE



Chile-Macadamia Brittle image

Categories     Nut     Dessert     Bake     Macadamia Nut     Hot Pepper     Vegan     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

1/2 cup coarsely chopped salted macadamia nuts (2 oz)
1 cup sugar
1/2 cup water
1 teaspoon dried hot red pepper flakes

Steps:

  • Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet, then warm in oven.
  • Shake nuts in a coarse sieve to remove any nut powder (this will create a clearer brittle).
  • Cook sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until golden. Immediately stir in red pepper flakes and nuts and cook, stirring, until nuts are golden, about 1 minute. Quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens. (If caramel hardens too fast, put in a 400°F oven until warm enough to spread, 1 to 2 minutes.) Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces.

Tips:

  • Choose fresh macadamia nuts. Look for nuts that are plump and have a creamy white color. Avoid nuts that are shriveled or have dark spots.
  • Roast the nuts before using. Roasting brings out the flavor of the nuts and makes them more crunchy. To roast the nuts, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 15-20 minutes, or until golden brown.
  • Use a variety of chili powders. This recipe uses a combination of ancho, chipotle, and cayenne pepper. You can also use other chili powders, such as guajillo, pasilla, or New Mexico chili powder. Experiment with different combinations to find your favorite blend.
  • Add other spices to taste. In addition to chili powder, you can also add other spices to the nuts, such as cumin, garlic powder, onion powder, or smoked paprika.
  • Use a good quality olive oil. The olive oil will help to coat the nuts and give them a rich flavor. Choose an extra virgin olive oil for the best flavor.
  • Store the nuts in an airtight container. The nuts can be stored at room temperature for up to two weeks, or in the refrigerator for up to six months.

Conclusion:

Chile roasted macadamia nuts are a delicious and versatile snack. They can be enjoyed on their own, or used as a topping for salads, yogurt, or ice cream. They also make a great addition to trail mix or gift baskets. With a few simple ingredients and a little bit of time, you can easily make your own chile roasted macadamia nuts at home. Experiment with different chili powders and spices to create your own unique blend.

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