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!
- 1 1/2 cups Macadamia Nuts, raw
- 1 teaspoon coconut oil
- 1/2 – 3/4 cup unpasteurized wildflower honey
- 1/2 teaspoon salt
- 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.
- Category: Sauces
- Method: Roast
- Cuisine: Modern