I definitely think macadamia nuts are an acquired taste... especially when they're raw. Personally, I think they are actually somewhat bitter, but have a sweet and buttery aftertaste. I wasn't a fan of them when I snacked on a few straight from the tub, so I thought making a nut butter out of it would be a good idea (sorry macs, I'll stick with the almonds). That way I can spread it on... anything really.
So why did I buy a bunch of macadamias? I was walking down the grocery store nut aisle and I stopped to see what these giant, white, marble-like things were. They ended up being macadamia nuts, but I honestly didn't know what they were at first. I guess I'm just used to seeing roasted, chopped macadamias in cookies rather than in their whole form in a clear tub. They were so odd, they weren't that expensive, so in the shopping cart they went.
After I bought the nuts, I thought I could do a little cost comparison with the macadamia butter I used to buy from Artisana and my homemade version, just like how I did with my almond butter.
An 8oz jar of Artisana's Raw Macadamia Butter (which also contains cashews) costs $13.99.
8oz of of homemade Raw Macadamia Butter costs $11.98 (or $17.98 for 12oz, how much the recipe makes).
It's only a $2.01 difference, but homemade nut butter is fresh, more nutritious and much more satisfying to eat. Plus, for those of you like me (aka, allergic to cashews), then this will save you $2.01 and an allergic reaction! :)
Raw Macadamia Butter:
(makes 1.5 cups)
3 cups Raw Macadamia Nuts (you can always use roasted as well)
1. Pulse macadamias in a food processor until crumb-like.
2. Grind the nuts, scraping down the sides of the processor when necessary (I did this at 1-minute intervals since I have a small food processor). Macadamias turn into butter pretty quickly, unlike almonds!. Feel free to add salt or stevia to taste, I left mine plain.
3. Scoop the nut butter into a pretty jar that seals tightly. Seal tightly and refrigerate to store.