Turn on the oven to 350 degrees. In a dry skillet, roast the unpeeled garlic and chiles over medium heat, turning them regularly until soft and blotchy-blackened in spots, about 10 minutes for the habanero, 10 to 15 minutes for the garlic. When the garlic is handleable, peel off the papery skin. In a mortar or small food processor, combine the garlic and habanero. Pound or process to as smooth a mixture as possible. Add the oil, honey and salt and pound or process to incorporate thoroughly.
In a large bowl, combine the macadamias and flavoring, stirring to thoroughly coat the nuts. Spread the nuts on a rimmed baking sheet and bake, stirring occasionally, until the nuts are toasty smelling and the flavorings have formed a shiny, dryish coating, about 20 minutes. Cool.