Macadamia Nut Butter Recipe
Buttery, subtly sweet, and easy to make, this Macadamia Nut Butter with Honey is a gourmet spread that's ready in just minutes!
Servings: 1.25 cup
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
Serving: 15g | Calories: 105kcal
