- 250g raw macadamia nuts
- 400ml water + extra to soak
- 350g granulated sugar
- 15ml vodka
- 1 tsp orange blossom water
Preheat your oven to 175°C. Lay macadamia nuts out in a single layer on a baking sheet. Roast for 15-17 minutes until golden in colour, checking closely to make sure they don’t burn.
Let cool, then empty into a medium bowl and cover with cool water. Let soak for 30 minutes. Drain, then crush in a zip-loc bag with a rolling pin or lightly pulse in a food processor.
Return the crushed nuts to a bowl and add 400ml of water. Let stand for two hours. Strain through a cheesecloth, squeezing to extract all liquid. Add the nuts back in and let stand for another hour. This helps remove the oils from the nuts.
Strain the liquid again, this time into a saucepan and set aside the nuts for another use. Add the sugar to the pan and stir over medium high heat until dissolved. Remove from heat and let cool for 15 minutes, then add the vodka and orange blossom water. Stir and store in a clean glass bottle or air tight container. Will last up to 3 months in the fridge.