Macadamia nuts are hailed as the paleo diet's favorite nut (something about the high monounsaturated fat and low polyunsaturated fat content). This is perfect because they also happen to be, in my opinion, the best nuts EVER. Anyone else find them somehow creamy even when crunching through them? Idk how they do it...but they are amazeballs nonetheless. They are pretty pricey though, unfortunately...but thank God for Trader Joe's and Costco. Costco sells raw, lightly salted macadamia nuts in a large can which I purchase for snacking, while T Joe's sells them dry roasted and unsalted, which I purchase for nut butter purposes. Both are very affordable...as opposed to the $2 per nut price you'll find at Whole Foods or what have you.
Macadamia nut butter is also the easiest nut butter to make. Not to say any nut butter isn't easy...you basically just grind the nuts in your food processor or high speed blender until creamy, but certain nuts take for freaking ever. Like almonds...making almond butter super creamy takes about 30 minutes of blending and patience....listening to my ninja blender spout off for 30 minutes sucks. But the end result is delightful so #worthit. THIS nut butter, however, takes 2-3 minutes. No joke. I think it's got something to do with the oils in the macadamia nuts, but who knows. If I wasn't so lazy I'd open another tab and google search it to provide you an answer...but I don't really care that much about the "why"...I'm just concerned with the end product and slathering the creamy goodness all over my face. Cute image, Fin.
Also...this recipe is just a very simple base recipe using one ingredient only (you guessed it...macadamia nuts). It's delicious as is, but feel free to play around with the flavoring by adding natural ingredients as you see fit, like cocoa powder, honey for mild sweetness, cinnamon, etc...
- 2 cups dry roasted, unsalted macadamia nuts
- Place nuts in your food processor or high speed blender. Blend until creamy (this will be a pretty thin nut butter) - about 3 minutes.
- Pour into a mason jar or airtight container and store in the fridge.