A toasty, tasty homage to buttery Macadamias, Macadamia Honey Nut Butter is your new nut-butter addiction. If you like it chunky, stick to the recipe. If you love smooth nut-butters, just splash in a little coconut oil and blend to your heart’s content.
Simple food. Easy, delicious recipe. Macadamia Honey Nut Butter smooths over toast for something new and different and melts into the crannies of your morning English muffin. 100% plant-based, it’s vegan-friendly and packed with plant protein.
Macadamia Nuts, Nature’s Power Nut
Nuts are an amazing source of nutrition. Macadamias, a nut native to Australia, Macadamia trees can be found in many tropical locations around the world; Brazil, New Zealand, Costa Rica, and Hawaii.
They’re power-packed with nutrients, 1 ounce of Macadamia Nuts contains:
Plus essential vitamins and minerals, measured by Recommended Daily Value: Manganese: 58%, Thiamine: 22%, Copper: 11%, Magnesium: 9%, Iron: 6%, and Vitamin B6: 5%.
Plus all-important fiber and powerful antioxidants
Never underestimate the mighty nutrition that fosters trees. They are among the most nutritionally dense foods on the planet. (More on Macadamia Nutrition.)
A toasty, tasty homage to buttery Macadamias, Macadamia Honey Nut Butter is your new nut-butter addiction. Make it chunky or smooth then spread liberally over your favourite toast or delicious banana bread!
Ingredients
Scale
1 1/2 cups Macadamia Nuts, raw
1 teaspoon coconut oil
1/2 – 3/4 cup unpasteurized wildflower honey
1/2 teaspoon salt
Instructions
Pre-heat oven to 350⁰F. Toss macadamia nuts with 1/2 teaspoon coconut oil to coat, then spread evenly on parchment lined baking sheet. Roast until well coloured, about 10 – 12 minutes. Remove to cool on wire rack.
Once cool enough to handle, add roasted macadamia nuts to food processor. Pulse 3 – 4 times to break up into smaller pieces then add half of your honey and pulse again 3 – 4 times to begin to breakdown further. Taste. Add salt if needed and the rest of your honey. Now blitz, full speed, as nut butter begins to smooth, about a minute. Check texture, add remaining coconut oil if needed.
Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.
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