As I’ve worked on this book over the last couple of years, I have loved having all sorts of nut preparations in my pantry, ready to enliven everything from breakfast cereal to pasta. This particular combination
is a lovely addition to both sweet and savory dishes. I prefer it atop the fish in the Marinated Fish with Sesame and Macadamias (Chapter Main Courses), but try it on breakfast cereal or hot oatmeal, atop
pancakes or folded into their batter, on rice that is either sweet or savory, or by the spoonful when no one is looking.
Makes about 1 1/3 cups (180 g)
Ingredients:
¾ cup (100 g) macadamia nuts, lightly toasted and coarsely chopped
1/3 cup (30 g) unsweetened coconut
Note: The recipe calls for unsweetened coconut, which is essential. Presweetened coconut won’t work. Unsweetened coconut is available at health food and specialty stores.
1. Place the macadamia nuts and coconut in a nonstick skillet over medium heat and cook, shaking the pan often and stirring, until the coconut turns a nice, dusty golden brown, about 8 minutes. The nuts
will also be perfectly toasted by then.
2. Remove from the heat and let cool thoroughly. Either use immediately or store in an airtight container out of the light. In the refrigerator, it will keep for at least 2 weeks.
