Macadamia nuts, also known as a Queensland or Australian nut, come in a hard-to-crack shell. The nut is typically sold already shelled and roasted, although you can buy macadamia nuts in the shell. Honey-roasting the nuts entails two processes: roasting the nut and coating it in a honey glaze or syrup. Pay close attention to your roasting time to ensure a perfectly roasted and glazed nut.
Crack the shells on the nuts with a nut cracker. A walnut cracker usually works best. If you have purchased shelled and roasted nuts, go to Step 2.
Preheat your oven to 177 degrees Celsius.
Place the nuts on the baking tray in an even layer. Do not stack them. Macadamia nuts are very high in fat and will roast easily. Stacking them will prevent even heat distribution, causing uneven roasting.
Put the baking tray in the oven, and set a timer for 10 minutes. However, it is best to watch them, checking every two minutes until they are done. This is due to variances in elevation and ovens. You can tell when the nuts are done when they begin to get slightly golden in colour and you smell them easily in the kitchen. Because they are high in fat, they continue to cook slightly after removing them from the oven. If they are getting overcooked, transfer them to a cold tray, and place them in the refrigerator or freezer to halt the cooking process.
Combine the sugar, honey and butter in the saucepan and bring to a slight boil for approximately five minutes. The heat should be medium to high. Do not scorch the mixture.
Pour the mixture over the hot nuts when they come out of the oven, distributing the glaze evenly.
Transfer the hot nuts to a clean board or tray and separate them with a fork. Allowing the nuts to cool will make them harden together and they will not be evenly glazed.
Sprinkle salt evenly over the nuts, rolling them around to coat all sides. In addition to salt, you can use any type of favourite seasoning, such as cloves, cinnamon, cardamom or anise.
Roast only a few nuts at first to test your oven and equipment.