How-To: Make Macadamia Butter at Home

Homemade Macadamia Nut Butter SpoonfulIf my How-To: Make Hazelnut Butter at Home inspired you, then hopefully this How-To will elevate you.  I’ve taken what I’ve learned from making nut butters, including different flavour combinations, and come up with this gorgeous roasted macadamia nut butter with vanilla and sea salt.  (And if the last How-To didn’t inspire you to fire up your food processor – or high-speed blender – then maybe this one will.)

Yet again, Desserts With Benefits got me scrounging for macadamia nut butter (Jessica has some AMAZING recipes, but boy, does she ever have me stretching for specialty ingredients!).  Thankfully, she offered up DIY Macadamia Butter, featuring raw macadamia nuts and she also mentioned that you could roast them.   I knew that macadamia nuts were accessible here in Ulsan (in fact, I already had a bag in my cupboard from my most recent trip to HomePlus).  I’m so glad that I tried (and made Mr. Golden Graham taste-test) BOTH raw AND roasted macadamia butter.   The former was creamy and smooth but the flavour was just too intensely “macadamia-y” whereas the latter was impossible to keep on hand because we literally devoured it on the spot.  Turns out that roasting macadamia nuts gives them a richer yet mellower flavour.  Adding a splash of vanilla and a sprinkle of sea salt made this macadamia manna worthy of well…you tell me.

Some process shots:

Don't be afraid to roast nuts!  Just spread them in a single layer in a baking dish and put in the oven at 325-350F (165-180C) for 5-10 minutes.  They'll be a beautiful shade of golden brown.  Stick around the kitchen and you'll smell the magic happening too!

Don’t be afraid to roast nuts! Just spread them in a single layer in a baking dish and put in the oven at 325-350F (165-180C) for 5-10 minutes. They’ll be a beautiful shade of golden brown. Stick around the kitchen and you’ll smell the magic happening too!

My handy-dandy little mini (2-cup capacity) food processor was again more than up to the task.  Macadamia nuts are naturally rich in oils so no "helper" oil was needed and it didn't take very long to get to the "butter" stage compared to other nut butters.

My handy-dandy little mini (2-cup capacity) food processor was again more than up to the task. Macadamia nuts are naturally rich in oils so no “helper” oil was needed and it didn’t take very long to get to the “butter” stage compared to other nut butters.

Once the nut butter is blended to the desired consistency, add a splash of vanilla extract (I used 1/4 tsp for 1 cup of macadamia nuts) and a sprinkle of sea salt, to taste.  Process again very briefly to combine.

Once the nut butter is blended to the desired consistency, add a splash of vanilla extract (I used 1/4 tsp for 1 cup of macadamia nuts) and a sprinkle of sea salt, to taste. Process again very briefly to combine.

You may also like:

Quick Cottage CheeseHow-To: Make Cottage Cheese at Home
Homemade Hazelnut ButterHow-To: Make Hazelnut Butter at Home
Homemade Cooked ApplesauceHow-To: Make Unsweetened Applesauce at Home

 

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2 thoughts on “How-To: Make Macadamia Butter at Home

  1. Pingback: How-To: Make (Raw) Cashew Butter at Home | The Golden Graham Girl

  2. Pingback: How-To: Make (the best!) Mayonnaise at Home (Paleo, Whole30) | The Golden Graham Girl

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