I have never had an affinity towards nuts. It’s not that I disliked them, it’s just that I’ve never been a trail mix/gorp (good old raisins and peanuts) kind of girl. However, when we lived in Hawaii I became addicted to macadamia nuts or more specifically macadamia nut butter. Honestly, it was hard to avoid them. I mean they were everywhere and in everything. You would find it in candy, cakes, cookies and pretty much anything else you could think of. It’s grown locally on the island, so it’s stocked in almost every store. My family even toured a macadamia nut farm. P.S If you’re ever in the Honolulu area, it’s a very interesting cultural presentation of fire, coconuts, edible trees and macadamia nut fields. However, it wasn’t until I discovered Macadamia Nut Honey Coconut Peanut Butter (wow that’s a mouthful) by North Shore Goodies at a farmers market did I begin to embrace macadamia nuts. It was a very interesting blend of flavors and I couldn’t get enough of it. I found myself buying it all the time. Eventually I started to incorporate it into my recipes. My macadamia nut butter habit started getting expensive, so I decided to start making my own and boy am I glad I did. I went back to the lab (my kitchen) and pulled out the Vitamix and began to experiment. I learned that macadamia nut butter is very versatile and adaptable. Add honey, vanilla, chocolate or coconut and it takes on a completely different flavor profile. The best part is that it’s completely clean. No preservative or additives and completely sugar free!
My homemade macadamia nut butter recipe (if you can call it a recipe) has only 1 ingredient and takes less than 5 minutes to make. This little gem is my secret weapon in a lot of my recipes. It’s great in pancake or waffle batters, smoothies, oatmeal and protein energy bites. You can pretty much substitute it anywhere you use peanut butter. It adds a creamy richness to a dish giving it a wow factor. I store mine in an 8 ounce mason jar. It should keep for up to several weeks in the refrigerator. Maybe longer, but I wouldn’t know, because it never lasts that long in my house. Bottom line, macadamia nut butter is an excellent pantry staple for a healthy kitchen. Stay tuned as I incorporate the homemade macadamia nut butter with frozen bananas to make ice cream. Trust me you don’t want to miss it.
- 8 oz bag Unsalted Macadamia Nuts
- Pinch of salt (optional)
- Pour macadamia nuts in a blender or food processor.
- Blend or process for up to a minute (maybe more or less depending on your blender/processor and desired consistency)
- Half way through add a pinch of salt and make sure to scrape the walls as needed to thoroughly blend.
- Pour macadamia nut butter in a glass jar and refrigerate. (tip: reuse an empty nut butter glass jar)