a small fancy bowl of spiced nuts at a cocktail party are my love language. they are such a simple, yet upscale way, to impress your guests and provide a small nibble before a large dinner. These maple sage spiced macadamias take less than 10 minutes to make and are absolutely delicious served warm straight from the pan. Serve these maple sage spiced macadamias with an old fashioned or pomegranate spritzer and you have a dynamite pre-dinner combination.
the inspiration:
spiced nuts are everywhere and so popular at cocktail parties but I feel like macadamia nuts are often over-looked or naturally categorized into the dessert category. I decided to enhance the firm, crumbly & buttery nuts with sweetness, spice and a pungent herb kick to keep guests coming back to the bowl.
maple sage spiced macadamias ingredients:
these ingredients are simple but pack a flavor punch.
- macadamia nuts: this is definitely a costly nut but I promise, this appetizer can stand alone and be the only thing you serve over cocktails.
- Aleppo Chile flakes: I love the vibrancy of Aleppo Chile flakes but you can also use crushed red pepper flakes.
- pure maple syrup: my favorite natural sweetener for the holidays.
- flaked sea salt: a fun way to add texture and a nice salty bite to the nuts.
- fresh garlic: the garlic creates flavor dimension and an umami flavor.
entertaining ideas:
in all honesty, these maple sage spiced macadamias are perfect served alone, but I’ve provided even more entertaining tips if you want to shake things up.
- cocktail party: serve nuts on the bar cart alongside a make-your-own cocktail station.
- poker night: serve nuts with white cheddar popcorn and fancy beef jerky.
- couples dinner party: serve nuts in small bowls across the home- bar, living room and dining table to enjoy before being seated for main course.
- bridal shower: serve nuts alongside tea sandwiches, a winter salad and fruit salad.
Maple Sage Spiced Macadamias
Ingredients
- 20 fresh sage leaves stems removed
- 2 T butter
- 1 teaspoon olive oil
- ¼ teaspoon aleppo chile flakes plus for more garnishing
- ¼ teaspoon flaked maldon salt plus for more garnishing
- 1 garlic clove minced
- 1.5 T pure maple syrup
- 2 cups dry roasted macadamia nuts
Instructions
- In a medium saucepan, melt butter and oil over medium heat, until bubbling.
- Add your sage leaves in an even layer, and let fry on each side until crispy, 1-2 minutes.
- Delicately stir in spices, careful not to break up sage leaves, and stir in macadamias.
- Toss all ingredients to coat and let saute an additional 3-4 minutes.
- Transfer warm nuts to a parchment line sheet pan to cool down 5-10 minutes before transferring to your serving dish. Serve warm or room temperature.
- If making in advance, saute for 3-4 minutes in your saute pan to re-crisp sage and warm nuts up.
