Roasted Macadamia Butter

By Kay Chun

Roasted Macadamia Butter
Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
Total Time
20 minutes, plus cooling
Rating
4(42)
Comments
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Macadamia nuts have the highest level of monounsaturated fats, but they are also expensive, since the macadamia tree only produces nuts after seven to 10 years. Making your own nut butter ensures that it contains just nuts — and none of the sugar or hydrogenated oils that some brands include. The roasted macadamia nuts are central to this butter, but try blending in pitted medjool dates for a little sweetness or folding in toasted coconut flakes for a tropical flavor. Spoon this macadamia nut butter over warm pancakes or waffles, or whisk a spoonful of the nut butter into salad dressings to add depth.

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Ingredients

Yield:2 cups
  • 1pound raw macadamia nuts (about 3 cups)
  • Kosher salt (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

289 calories; 30 grams fat; 5 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 93 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 15 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.

  2. Step 2

    Place nuts in a food processor and purée until smooth, about 2 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Macadamia butter will keep in an airtight container in the refrigerator for at least 3 weeks.

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Ratings

4 out of 5
42 user ratings
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Comments

Shelli

This tastes really good, it’s just too wet and runny. All the nut butters I’ve made with pistachio, almond, peanut, and cashew have perfect consistency. Unfortunately, not this butter, which is more like a batter than a spread.

Les is More

Quick and easy way to use up whatever random nuts and seeds you have on hand…in whatever amounts you have. I had about a cup of macadamias, 2T sunflower seeds, and 2 T pepitas. Threw it all into the food processor for 2 minutes and now have about a 1/3 cup of tasty nut and seed butter for toast or a smoothie.

Shelli

This tastes really good, it’s just too wet and runny. All the nut butters I’ve made with pistachio, almond, peanut, and cashew have perfect consistency. Unfortunately, not this butter, which is more like a batter than a spread.

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