1 tablespoon sesame seeds
2 teaspoon soy sauce
1 egg white
½ cup coconut sugar
¼ cup nori loosely packed, finely chopped
1 cup macadamia nuts, whole
Preheat oven to 175°C and line a large tray with baking paper.
Place a heavy based frying pan over medium heat and scatter in the sesame seeds. Toast the sesame seeds for 2-3 minutes, stirring occasionally, until just golden.
Transfer them to a bowl and stir through the soy sauce. Set aside to cool.
Meanwhile, place the egg white in a bowl and whisk lightly. Whisk in the coconut sugar and stir in the sesame seeds and nori.
Stir through the whole macadamias so that they are completely coated.
Using tongs, transfer the nuts to the tray and place in a single layer. Roast for 10 minutes, checking regularly towards the end to make sure they do not burn. They are ready as soon as the coating appears a little glossy and is hard to touch.
Store in an airtight container or jar.
***Recipe via Australian Macadamia Society.