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August 14, 2012

Raw Macadamia Butter

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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)


Directions:
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.


8 comments:

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    ReplyDelete
  2. I hadn't thought to try macadamia butter, not sure why! I love macadamias!

    ReplyDelete
  3. So awesome!....and the fact that you're allergic to cashews makes me want to stick around and read your blog more, because I am allergic to them as well! Sucks though, because they're able to be made into such delicious desserts! Can you tell me where you found that adorable spoon in the picture? I see fellow food bloggers with those, and I can't find them anywhere!

    ReplyDelete
    Replies
    1. It's a teaspoon measure from a set from Anthropologie :) And I agree with you on the cashews, they can make frosting, pudding, raw cheesecakes, etc. TOTALLY UNFAIR!

      Delete
  4. Looks yummy! I actually just made some cashew-macadamia nut butter today in my new food processor (that's too bad that you have an allergy to cashews...I would probably just die!). It's awesome how much cheaper it is to make your own nut butters. It's something I'm going to do more often :)

    ReplyDelete
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  6. I enjoyed this recipe! Being a guy who doesn't cook meals like this often, I did find it pretty easy. I used farm fresh Hawaii Macadamia Nuts from a local farm here in Hawaii, and other fresh ingredients. Great post, and great recipe! Mahalo.

    ReplyDelete
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