We made these a while ago and they were quite good. They’ll be a little messy if you eat them right away. Have a something to wipe your fingers on near by. Or, depending upon the company you keep, be prepared to lick you(r)* fingers.
If you stash (hee! — three people will get that) them in the fridge for an hour or two after they cool, the residual butter will solidify and they will be less messy.
Curried Macadamia Nuts
Adapted from a recipe found on Food Network
2 tbsp unsalted butter
4 tsp curry powder
1 tsp kosher salt
1 tsp brown sugar
1/4 tsp cayenne
2 cups roasted, lightly salted macadamia nuts (Trader’s Joe’s brand is good for nuts, for they are lightly salted. If you use another brand, you may want to consider unsalted and add a pinch more salt to the curry butter)
Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, brown sugar, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds.
Toss the nuts with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. All ovens are different, so when you can smell them, give them a peek to make sure they are not burning or anything. Cool to room temperature.
Hmmm…now I want a snack…
* jwa, via email, upon pointing out my typo in the original post:
“lick you fingers”
“I’ll lick you, Fingers McGee, if it’s the last thing I ever do!”
“Oh yeah?” retorted Fingers. “Me and my gang will fix your wagon, see!”
“Then the game is on, Fingers McGee — if that is indeed your real name!”
“Pucker my nancy, you’re one for impertanence**, aren’t you?” thundered Fingers.
and so on
** I’d like to point out that in jwa’s email, “impertinence” is spelled wrong. Ha!