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HOT AND SPICY MACADAMIAS
This is great to put out with some succulent olives as pre-bbq nibblies.
First get your slow smoker, kettle or hooded gas barby chugging along at a steady low temperature of around 130 to 150 C.
Take a few hundred grams of unsalted macadamias and place them in a ziplock plastic bag or a stainless steel bowl. Add a few tablespoons of either Sriracha chilli sauce or the Byron Bay Chilli Company's excellent Red Cayenne Chilli Sauce with Lime and stir throughly so each nut has an even thin coat of sauce.
Sprinkle some of the rub (recipe below) over the coated nuts and mix thoroughly again. Spread the nuts evenly over some baking paper or over a mesh pizza screen or frypan splatter guard.
Add some wood chips (the special ones for food smoking) to the coals (slow smoker/kettle) or place them in a foil pouch or smoker box (gas barbys). Once the smoke flow starts, add the macadamias.
Because many barbys have hot spots, check on the nuts every every 15 minutes and rotate them if necessary. Take them off when they are a uniform deep golden colour. Let them cool (covered with paper towels) for an hour or so before serving.
Here are the rub ingredients:
A quarter cup of sweet paprika
3 tablespoons of cracked black pepper
The same amount of coarse sea salt
2 teaspoons of garlic powder
2 teaspoons of dried onion powder
These nuts are ready to be smoked. They have been placed on a mesh tray so they absorb as much smoke as possible. |
