Caramelised macadamia nuts with saffron and mustard

The taste of these nuts resembles that of the wasabi nuts that are so popular these days. The flavour and texture of the nuts, and the addition of the saffron and mustard powder, make this a highly exclusive component.

Based on a creation by Ferran Adrià, ElBulli, in the year 2000.

Caramelised macadamia nuts with saffron and mustard

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macadamia nuts






saffron threads






mustard powder




Preparation method

  • Roast the saffron threads in a dry, hot pan.
  • Bring the water to the boil and add the saffron. Remove the pan from the fire, cover with foil and set aside for several hours to infuse.
  • Put 2 dl of this saffron water in a pan together with the sugar.
  • Bring to the boil and heat to 175°C.
  • Add the macadamia nuts and stir with a spatula until the nuts are entirely coated in the caramel.
  • Sprinkle with mustard powder and salt before the sugar has crystallised.
  • Transfer the nuts to silicone paper or a silicone baking sheet and ensure that the nuts do not touch one another.
  • Allow to cool and store in an air-tight container.

Serving suggestions

  • As a snack with an aperitif.
  • Chopped, as a garnish for a starter, e.g. with conical cabbage or cauliflower components.

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