Ingredients

2 tbsp macadamia oil (or light olive oil)

280g macadamias

½ cup caster sugar

1½ tsp salt

2 tsp ground cumin seeds

¾ tsp ground coriander seeds

1 tbsp caster sugar, extra

Method

Line a large baking tray with baking paper and set it aside.

Heat the oil in a large frying pan over medium-low heat. When it's warm, add the macadamias and shake the pan to coat them with the oil. Reduce heat to low and sprinkle ½ cup of caster sugar evenly over the nuts. Now, cook the nuts, stirring constantly so they don't burn, until they are golden brown and the sugar has caramelised to form a darkish toffee.

While the nuts are cooking, mix together the salt, cumin, coriander and extra caster sugar in a large heatproof bowl. As soon as the nuts are ready, add them to the spice mixture and toss them about so they are thoroughly coated in it.

Remove the nuts from the bowl and place on the prepared tray, separating them as best you can with a wooden spoon, as they tend to stick together. Once they are completely cool, put them into a jar and seal tightly.

This recipe is an extract from Sunday Life food editor Karen Martini's cookbook, Feasting