Candied Macadamia's

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Cook Time
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"I was shown this recipe from a Macadamia site here in Australia. These Macadamia's are a perfect topping to a pavlova, so sweet and tasty. A lovely recipe to make at Christmas and Easter. I have not made these myself as yet, so cooking time is a guestimate."

Original is 1 serving


  • Serving Size: 1 (313.4 g)
  • Calories 1363.9
  • Total Fat - 93.5 g
  • Saturated Fat - 14.1 g
  • Cholesterol - 0 mg
  • Sodium - 721.5 mg
  • Total Carbohydrate - 133.3 g
  • Dietary Fiber - 9.2 g
  • Sugars - 99.9 g
  • Protein - 19.8 g
  • Calcium - 62.2 mg
  • Iron - 4.2 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Place a wire rack over a large piece of baking paper and set-aside for later use.

Step 2

Place the sugar and water into a saucepan and stir over low heat to completely dissolve the sugar.

Step 3

Stir in the cinnamon and the salt until fully incorporated & bring to the boil and boil over a high heat, stirring occasionally, until a candy thermometer reads 113-115°C (soft ball stage). Note ~ This syrup is dangerously hot so please be careful.

Step 4

Reduce heat to a simmer and stir in the nuts are coated completely. Remove from the heat and, using kitchen tongs, remove individual nuts from the candy mixture and place on the wire rack to cool. As the nuts cool, the mixture will crystalize and harden.

Step 5

Allow to cool completely before storing in an airtight container.


No special items needed.

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