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<p />It wasn't the Labor Day holiday weekend in Australia (that happened in May) but Sunday was Father's Day. My 80-year-old parents joined us for a bbq lunch. My father has always loved nuts so I decided to do some on the egg as a pre-lunch snack.[p]I used fresh (unsalted) macadamias and cashews (the macadamias were grown in our backyard). I mixed a little sriracha sauce with the nuts to form a 'glue' for the rub which was very simple (black pepper, salt, paprika, dried garlic and onion).[p]I sprinkled the rub over the nuts, spread them out on a pizza screen and cooked them on a raised grid at 250 for 1.5 hours over pecan wood until nicely 'tanned'. They were great - smoky, a little bit of bite from the chilli sauce and a nice rounded spice flavour.