Just a quick post to share a quick & easy edible gift with you all. They would also make a nice snack for when guests drop by over Christmas, which is what we are using them for. You could try them with all different types of nuts and change up the spice, so it is a pretty versatile recipe. Let me know what spice & nut combinations you use!
This recipe is originally from the December 2005 issue of Super Food Ideas, but I found it in the Taste Ultimate Guide to Christmas mini book that you get free when you buy certain magazines this month, or if you’re too cheap to buy the magazines, it actually scans up at 1c at Woolworths – a little insiders tip for you all.
Cinnamon Sugar Macadamias Makes 5C
Preheat oven to 160C and line a large roasting pan with baking paper. Using an electric mixer, beat 2 egg whites & a pinch of sea salt until frothy with large air bubbles. Add 1/3C caster sugar, 1 Tbsp at a time, beating constantly until the mixture is well combined. Stir in 1C of demerara sugar (or raw if unavailable) & 1Tbsp ground cinnamon, before adding 4C (580g) unsalted macadamia nuts and mixing well to coat.
Spread mixture evenly over the base of the prepared pan and bake for 30 minutes, stirring with a metal spoon to break up mixture every 10 minutes, or until cinnamon crust feels dry. Cool completely in pan, break up and place in an airtight container for up to 3 weeks (if it lasts that long!).
I hope that you all have a wonderful Christmas filled with family, friends & lots of love and laughter. See you all again in 2011, hopefully a little more than this year!