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
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
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
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
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
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
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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