How to Honey Roast Macadamia Nuts

Co-authored by Kyle Hall

Last Updated: October 21, 2021

Honey roasted macadamia nuts are delicious and easy to make. They can be roasted using an oven or with a skillet on a stovetop. Whichever method you use, you’ll need butter, honey, and salt to coat the nuts and give them a delicious honey roasted flavor. After you're finished, make sure you properly store any leftovers so you can enjoy the honey roasted nuts for weeks to come.

Ingredients

Roasting in the Oven

½ cup (118 mL) of honey
2 tablespoons (30 mL) of butter
3 cups (709.8 mL) of shelled macadamia nuts
½ teaspoon (2.5 mL) of coarse salt

Roasting Over a Stovetop

2 teaspoons (9.9 mL) of butter
½ cup (118 mL) of honey
1 ½ cups (354.9 mL) of shelled macadamia nuts
½ teaspoon (2.5 mL) of salt

Method 1

Method 1 of 2:

Roasting in the Oven

1
Preheat your oven to 300°F (149°C). Before it heats up, make sure one of the racks is positioned in the middle of the oven. That’s where the nuts will go to roast.
2
Add ½ cup (118 mL) of honey and 2 tbsp (30 mL) of butter to a saucepan. Set the saucepan on the stovetop and turn the burner to low heat. Make sure the burner is on low or the butter could burn.^{[1]
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3
Pour 3 cups (709.8 mL) of shelled macadamia nuts into the saucepan. Stir the nuts with a spoon, folding the honey and butter over the nuts so they’re fully coated. Continue to stir for five minutes, or until the butter and honey are combined and the nuts become fragrant.^{[2]
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4
Transfer the coated nuts onto a lined baking sheet. Use parchment paper to line the baking sheet so the nuts don’t stick. Use a baking spatula to spread the macadamia nuts out so they’re in a single layer. Drizzle the leftover honey and butter mixture over the nuts.^{[3]
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5
Bake the macadamia nuts in the oven for 25 minutes. Halfway through the 25 minutes, use oven mitts to pull the baking sheet out of the oven. Use a spatula to flip the nuts over. Put the baking sheet back in the oven and let the nuts continue to roast for the rest of the baking time.^{[4]
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6
Take the nuts out of the oven and let them cool at room temperature. After the nuts are fully cooled, use your hands to break up the sheet of nuts into tiny clusters.^{[5]
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7
Sprinkle ½ teaspoon (2.5 mL) of coarse salt over the nuts and serve. Store leftover nuts in a plastic container in a cool, dry spot. The honey roasted macadamia nuts should be good for up to three weeks.^{[6]
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Method 2

Method 2 of 2:

Roasting Over a Stovetop

1
Add 2 teaspoons (9.9 mL) of butter and ½ cup (118 mL) of honey to a skillet. Heat the butter and honey on the stovetop over medium-high heat for two minutes. Stir the mixture thoroughly. After two minutes, you should see the butter and honey starting to bubble at the sides of the pan.^{[7]
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2
Pour 1 ½ cups (354.9 mL) of shelled macadamia nuts into the skillet. Stir the nuts into the honey and butter so they’re completely coated in the mixture.^{[8]
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- You can also add 1 teaspoon (4.9 mL) of cinnamon as you’re roasting the nuts to give them extra flavor.^{[9]
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3
Sprinkle ½ teaspoon (2.5 mL) of salt over the nuts in the skillet. Stir the nuts so they all get coated with some of the salt. Use a coarse salt like sea salt for the best results.^{[10]
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4
Roast the nuts over medium heat for eight minutes. Stir the nuts frequently. After eight minutes the nuts should be fragrant and golden brown. Turn off the stovetop.^{[11]
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5
Spread the roasted nuts onto a lined baking sheet. Use parchment paper to line the baking sheet. Make sure the nuts are spread out in an even, single layer. Let the nuts cool completely before serving.^{[12]
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6
Store the leftover macadamia nuts in an airtight container. Set the container in a dry, cool place to increase the shelf-life of the nuts. The nuts should be good for up to three weeks.^{[13]
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