Macadamia Nut Butter

Equipment:

• Food processor with an S-blade
• Rubber spatula
• Airtight jar or container for storage

Instructions:

1. Prepare the Macadamia Nuts:

• Preheat your oven to 160°C (325°F).
• Spread the raw macadamia nuts in a single layer on a baking sheet.
• Roast for 8-10 minutes, or until lightly golden and fragrant. Watch them carefully as they can burn quickly due to their high oil content. This step is crucial for drawing out their natural oils and enhancing flavor, which helps with processing.
• Let the roasted nuts cool for about 5 minutes, but they should still be warm when you start processing.

2. Process into Butter:

• Transfer the warm macadamia nuts to the bowl of your food processor fitted with the S-blade.
• Begin processing on high speed. Initially, the nuts will break down into a coarse meal.
• Continue processing. The mixture will go through several stages:
  • Coarse meal: (1-2 minutes) Looks like finely ground nuts.
  • Thick paste/ball: (3-5 minutes) The oils start releasing, and the mixture may clump into a ball. Use your spatula to scrape down the sides of the bowl.
  • Thick, gritty butter: (6-10 minutes) It will become thicker and stick to the sides. Keep scraping!
  • Smooth, creamy butter: (10-15 minutes, or sometimes longer) Finally, the nuts will release enough oil to transform into a runny, glossy, and smooth butter. Continue processing until it reaches your desired consistency.
• If using, add a pinch of sea salt during the last minute of processing and blend to combine.

3. Store:

• Carefully transfer the fresh macadamia butter to a clean, airtight jar or container.
• Store at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. If refrigerated, it will firm up; simply let it sit at room temperature for a while to soften before using.

Tips for Perfect Macadamia Butter:

• Warm Nuts are Key: Slightly warm nuts release their oils more easily, making for a smoother butter and reducing processing time. Don't let them get too cold after roasting.
• Patience is a Virtue: Nut butter making requires patience. Your food processor might sound like it's struggling at times, but keep going! Scrape down the sides frequently to ensure even processing.
• Don't Add Oil (Unless Necessary): Macadamia nuts are naturally very oily. You typically don't need to add any extra oil. If, after 15 minutes of processing, it's still too thick, you can add a tiny bit (1 teaspoon) of a neutral oil like avocado or macadamia oil, but this is rarely needed.
• High-Powered Food Processor: A powerful food processor works best for optimal smoothness. Blenders generally aren't suitable for this task.
• Flavor Boosts (Optional):
  • For a sweet touch, add a drizzle of maple syrup or a date during the last few minutes of processing.
  • For a vanilla hint, add ½ teaspoon of vanilla extract.
  • For a chocolate twist, add 1-2 tablespoons of cocoa powder or melted chocolate.
• Usage Ideas: Spread on toast, crackers, or apple slices. Swirl into oatmeal or yogurt. Blend into smoothies for extra creaminess. Use in dressings or sauces. Or simply enjoy by the spoonful!