I don’t like pineapple. I don’t like the way it looks; I don’t like the way it smells; I don’t like how it’s all spiky and uninviting. As soon as we checked into our hotel/condo in Maui, we were handed a pineapple. Almost all of the drinks contain pineapple juice, and everything you order comes with a pineapple wedge! Steve loves them, so this was pretty much his dream come true. I, however, wanted to only eat coconut and macadamia nuts the entire trip. Oh, and fish. SO MUCH FISH. Anyway, we were given some macadamia nuts on one of our activities, and I was reminded just how delicious they are, and clearly that meant I needed to turn them into butter.
Have you ever seen macadamia butter at the store??? I have not, and I ask you: why not? I don’t get it. If every nut can be made into nut butter, why is the rest of the universe not as obsessed with this idea as I am??? I mean, it’s SO EASY. You just dump some nuts into a food processor
Turn it on
Whisper sweet nothings Stand impatiently in the kitchen for what seems like an hour, but is probably about 4-5 minutes, sighing a lot waiting for it to be done. Then, before you know it, you have this:
In fact, the macadamia nuts worked better than any other nut I’ve used so far. I didn’t have to add any oil, and it turned out the perfect drippy texture.
In fact, depending on your taste, you could make it with just the nuts, and no added ingredients. I like a little more flavor in mine, so I added a little raw turbinado sugar and some extra sea salt.
I put some on my rice cake before my long run on Saturday and I thought I had died and gone to heaven. I kind of wanted to take the entire jar and pour it into my mouth, then go into a deep and peaceful food coma. That sounded much better than running at 4am. I settled for a little extra on my rice cake, and called it a day. Besides, I have big plans for this stuff. BIG PLANS.
yield 1/2 pint
- 1 1/2 cups salted roasted macadamia nuts
- 1 tsp turbinado sugar
- pinch sea salt (optional, depending on taste)
- Pour all ingredients into your food processor, and process until smooth, scraping down the sides of the bowl as necessary. Transfer to half pint jar and store in refrigerator.
**Note: You may store at room temperature, but macadamias are a very oily nut. Keep refrigerated for best texture, or if keeping for more than 2 weeks.