Ingredients
 garlic6 cloves
unpeeled
 habanero peppers2 whole
stemmed
 olive oil2 tbsp
 honey1 tbsp
 salt1 tsp
 roasted macadamia nuts3 cups
about 1 pound

cookware

1
Preheat the oven to 350°F.
2
In a stainless or cast iron skillet, roast the garlic (in its skin) and chiles over medium heat. Turn them every few minutes until they are soft and blackend in spots. Roast the habanero for about 10 minutes and the garlic for about 10-15 minutes.
3
Once the garlic is cool enough to handle, peel the skin. Create a smooth paste with the garlic and habanero with a mortar and pestle or with a small food processor.
4
Mix the oil, honey and salt into the paste.
5
In a large bowl, evenly coat the macadamia nuts with the paste.
6
Transfer the macadamia nuts to a parchment paper-lined rimmed baking sheet. Bake for about 20 minutes until the seasoning thickens around the macadamia nuts. Shake or stir the baking sheet from time to time.
7
Once the macadamia nuts cool, you'll have a crunchy, savory snack!
Source

Rick Bayless' website