Recipes We Love: Savory Macadamia Nuts

The macadamia nut has been around for thousands of years. It was enjoyed by the aborigines of eastern Australia before European settlement, and King Jacky of the Logan River Clan and his tribe traded and collected them during the 1860s. The aborigines would also express the oil from the nuts and use it to bind with clays and ochres for body painting, as well as for skin moisturizing.

While a serving of macadamia nuts is not exactly a calorie-saving choice (1 ounce has a whopping 204 calories), it does offer a nice little 2.2 gram burst of protein, as well as a healthy 57 mg of omega-3s and 363 mg of omega-6. 

This recipe for Savory Macadamia Nuts comes to us courtesy of Great for a party or just as a snack, the nutty crunch is amped up with a little savory flavor.

Serves: 10-15
Yield: 2.0 cups



nonstick cooking spray
2 tablespoons white wine Worcestershire sauce
1 tablespoon olive oil
3/4 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 cups macadamia nuts



  1. Line a 13x9x2 inch baking pan with foil; lightly coat the foil with cooking spray. Set pan aside.
  2. In a small bowl stir together Worcestershire sauce, oil, Italian seasoning, salt and cayenne pepper; set aside.
  3. Spread nuts in prepared pan. Drizzle with seasoning mixture; toss gently to coat.
  4. Bake in a 350 degree oven about 15 minutes or until nuts are toasted, stirring occasionally. Lift foil with nuts from pan. Let cool for 30 minutes.

Store nuts in an airtight container at room temperature for up to 2 weeks or freeze for up to 2 months.


Photo: Arthur Chapman