Macadamia Nut Butter takes the already rich, smooth, buttery-flavored macadamia nut to another level. A quick roast in the oven, a minute in a food processor, and just two ingredients are all you'll need to make this magical and utterly delicious spread.
I've been making all sorts of delicious nut butters for years. My pistachio butter recipe was my favorite, and now it's tied with this macadamia nut butter recipe.
It's incredibly easy to make nut butters at home -- and they're usually better than anything you'd find in a store, and less expensive, to boot.
Ingredient Notes
- macadamia nuts - This recipe calls for salted macadamia nuts. Please note that if they're not salted, add about ¼ to ½ teaspoon of Kosher salt to the recipe. (Use half the amount if you're using table salt.) If your nuts are already roasted, it's still a good idea to roast them to quickly bring their oils to their surface.
- honey - Use your favorite honey. Substitution: Maple syrup.
How to Make Macadamia Nut Butter
Macadamia butter has just two ingredients and two steps. First, the nuts are roasted, which intensifies their delicious, subtly sweet butter-like flavor. Second, the nuts are blended in a food processor with a touch of honey, which takes them from firm and crunchy to smooth and creamy.
- Roast the nuts in a 375℉ oven until they're golden, about 5 minutes.
* Pro Tip * I like the nuts on the darker side, more brown than golden, because it deepens their flavor, but be careful, as the nuts can go from golden-brown to burnt (and bitter tasting) super quickly. Watch them closely!
- Add the roasted nuts to a food processor and blend until it's a very smooth, somewhat loose, butter. You'll see it go through a few stages: roughly chopped to finely ground, to a paste, and finally to a rich and creamy butter.
- Add the honey and blend once more just to combine.
How to Use it
- It's absolutely excellent on crackers or warm toast with an extra drizzle of honey.
- How about a macadamia butter and jelly sandwich? Yes, please!
- You can use it as a dip for apples.
- Mix a bit into oatmeal.
- It's delicious in smoothies. Add it just as you would peanut or almond butter.
- Try it in a crepe with bananas and a drizzle of chocolate.
- Mix it into chocolate ganache for truffles.
- It can be used for a twist on peanut sauce. How about spicy macadamia nut sauce for your pad Thai?
- Nut butters like this one make a great cookie batter base. Check out my Pistachio Chocolate Chip Cookie recipe to see how to do it.
- Make bread with it. Macadamia butter is an integral ingredient in this super delicious gluten-free honey-macadamia bread.
Storing Nut Butters
This is so good that you might use it up the day you make it, but should you have any to store, below are the best ways to do it.
- Refrigerator. Homemade nut butters will keep for about a month in the refrigerator in an airtight container.
- Freezer. You can also freeze homemade macadamia nut butter in an airtight container. When you’re ready to use it, thaw it in the refrigerator or at room temperature.
More Nut Butters and Recipes with Nut Butters
I can't wait for you to try this -- enjoy!
Macadamia Nut Butter Recipe
Equipment
Ingredients
- 8 ounces salted macadamia nuts
- 1 tablespoon honey
Instructions
- Preheat the oven to 375℉.
- Add the macadamia nuts to a sheet pan and once the oven has preheated, roast them until they're golden, about 5 minutes.
- Add the roasted nuts to a food processor and blend until it's a very smooth, somewhat loose, butter. You'll see it go through a few stages: roughly chopped to finely ground, to a paste, and finally to a rich and creamy butter.Store in a tightly sealed container in the refrigerator.
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