Henry Harris - chef-patron of London French restaurant, Racine - loves macadamia nuts. This recipe, which adds a bit of spice to the low-carbohydrate, buttery nuts, is adapted from his new book, Passion for Protein, which is published by Quadrille, priced £14.99.
Spiced Macadamia Nuts
- 1 tsp cayenne pepper
- 200g macadamia nuts
- 1 tsp butter
- ½ tsp allspice
- 2 tsp finely chopped fresh dill
- Preheat the oven to 180°C, gas mark 4. Put 1 tsp butter, 200g macadamia nuts, 1 tsp cayenne pepper and ½ tsp ground allspice in a roasting tin. Roast for 10 minutes, shaking the pan halfway through to coat the nuts in the spicy butter.
- Remove from the oven and sprinkle with 2 tsp finely chopped fresh dill. Transfer to a little bowl and tuck in.
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This recipe was first published in Wed Dec 01 00:00:00 GMT 2004.