Macadamia & Coconut Sprinkle Recipe


Macadamia & Coconut Sprinkle Recipe

Adapted from Susan Hermann Loomis' new cookbook, Nuts in the Kitchen. She recommends it as an addition to both sweet and savory dishes. Suggestions include: breakfast cereal, hot oatmeal, pancakes, atop of rice, or just eat it by the spoonful.

3/4 cup macadamia nuts - lightly toasted and coarsely chopped
1/3 cup Essential Pantry Dried Unsweetened Coconut - Wide Cut

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 nut 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.

makes 1-1/3 cups