Preheat the Oven:

• Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent sticking and make for easy clean-up.

Prepare the Honey Mixture:

• In a small saucepan, melt the butter over low heat. Once melted, stir in the honey, vanilla extract, and sea salt until well combined. If you’re adding cinnamon for a bit of warmth, mix it in at this stage.

Coat the Macadamia Nuts:

• Place the raw macadamia nuts in a large mixing bowl. Pour the honey mixture over the nuts and gently toss until they are evenly coated.

Spread and Bake:

• Spread the coated macadamia nuts in a single layer on the prepared baking sheet. Make sure the nuts are spread out evenly to ensure they roast uniformly.
• Bake in the preheated oven for 15-20 minutes, stirring halfway through to prevent burning. Keep an eye on them, as nuts can brown quickly towards the end.

Add Crunch (Optional):

• If you prefer a sugary crunch, sprinkle the granulated sugar over the nuts immediately after removing them from the oven. Stir gently to coat.
• To give these macadamia nuts a salty twist, sprinkle a spoonful of sea salt (instead of the sugar) over them as they cool. The salty burst takes these nuts to the next level of delicious!

Cool and Store:

• Allow the nuts to cool completely on the baking sheet. As they cool, they will harden and develop a delightful crunch.
• Once cooled, transfer the honey roasted macadamia nuts to an airtight container for storage. They can be stored at room temperature for up to two weeks.