If you’re looking to switch up your nut butter game, this Macadamia Nut Butter with Honey is a must-try. Buttery and subtly sweet, it is perfect on toast, in yogurt or even smoothies! Plus, this is one of those recipes that feels indulgent and gourmet, but it couldn’t be simpler to make.
Trang’s Recipe Highlights
- FLAVOR: Buttery and naturally sweet, with the rich, delicate taste of macadamia nuts beautifully enhanced by just a touch of honey.
- TEXTURE: Smooth with a lighter consistency – not as thick or sticky as peanut butter.
- EASE: Just 3 ingredients, a food processor, and about 10 minutes – that’s all it takes! This macadamia nut butter recipe couldn’t be simpler to make.
Key ingredients
You can skip to the recipe card for the full list of ingredients with quantities and step by step instructions. But here’s everything you’ll need:
- Macadamias – obviously the star of this recipe! I usually purchase raw macadamia nuts in bulk from Sprouts. I prefer raw over the roasted unsalted macadamias because they come in halves instead of chopped pieces, and they’re both the same price.
- Honey – this enhances the natural sweetness of macadamia and compliments the flavor. You can skip this if prefer to keep your macadamia nut butter without any added sweetener.
- Salt – this is also optional but does enhances the overall flavor of the macadamia butter. You can use sea salt, kosher salt, anything you have on hand.
One thing to note, macadamia nuts are much higher in fat content than other nuts, so it is not necessary to add oil to macadamia nut butter to thin it out like you would this pistachio butter.
Roasting macadamias for nut butter
If you’re using raw macadamias, I would definitely roast them. And even if you are using roasted unsalted nuts, I would still recommend you roasting them right before processing them in your food processor. I simply roast the nuts in a skillet over medium heat for about 5 minutes while stirring occasionally to keep them from burning.
Roasting does a couple of things:
- It warms the oil making the macadamias more aromatic, enhancing their rich, buttery flavor.
- It also makes them easier to process, they will blend faster and more smoothly, transitioning into that creamy stage in the food processor much quicker.
Serving suggestions
- Spread it on buttered milk bread toast, waffles, or pancakes.
- Drizzle over sliced bananas, apples, or berries for a fresh and fancy snack.
- Swirl into oatmeal, yogurt bowls, chia pudding, or add it to a green smoothie.
- Dollop on top of baked goods – it’s amazing with banana bread or brownies!
- Use it as a base for macadamia nut butter cookies – a great substitute to these peanut butter cookies.
Hungry for more?
Macadamia Nut Butter Recipe
Equipment
Ingredients
- 2 cup raw macadamia nuts, or roasted and unsalted, 283 g
- 1 tablespoon honey, 20 g, optional, see notes
- A pinch of kosher salt or sea salt, optional, see notes
Instructions
- Roast the macadamias – In a skillet over medium heat, roast the macadamia nuts for 3 – 5 minutes until toasty and fragrant. TIP: Even when using roasted nuts, I would still roast it quickly before using to bring out the flavor and natural sweetness of the macadamias. It also softens the nuts making it easier to process.2 cup raw macadamia nuts
- Make nut butter – Add the still hot roasted nuts to the food processor and process until creamy, about 5 minutes. TIP: Stop the food processor and scrape down the bowl during this process if necessary.
- Add honey and salt (optional) – Add honey and salt to the macadamia butter if desired and process to combine. NOTE: The nut butter will seize or thicken when you add honey to it, this is completely normal.1 tablespoon honey, A pinch of kosher salt or sea salt
Notes
- About honey and salt: the macadamia nut butter is already slightly sweet all by itself so you don’t necessarily need to add honey and salt, but honey goes really well with macadamia and will enhance its natural sweetness while salt also deepens the flavor.
- No oil needed: additional oil is not needed like other nut butters since macadamias are already high in fat content. But if it thickens too much after adding honey, drizzle in just a little bit of neutral oil can thin it back out to your liking.
- For a crunchy version: stir in a handful of chopped roasted macadamia nuts at the end.
- Storage: store in an airtight container or clean glass jar in the refrigerator for 2-3 weeks. Refrigerating the macadamia butter also helps keep it from separating as natural nut butter usually does.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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