Method

1
Preheat oven to 180°C (fan). Spread macadamias in a single layer on a baking tray and roast for 4 minutes—just enough to warm and loosen their oils.
2
Transfer the warm macadamias to a high-speed blender. Blend on high, stopping to scrape down sides as needed. Continue until the mixture becomes creamy, smooth, and glossy—about 3–5 minutes.
3
For a looser butter, add neutral oil (macadamia or grapeseed) 1 tsp at a time. For extra saltiness, stir in a pinch of flaky sea salt at the end.
4
Spoon into a clean jar and let cool completely before sealing. Keep at room temperature for up to 2 weeks or refrigerate for longer shelf life.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Woolworths

For texture, stir in chopped macadamias after blending.

Spoon onto roasted bananas, spread over warm pancakes, or blend into a smoothie for richness.

Name: Macadamia Butter
Yield: 1 servings
Ingredients: 800 g roasted and salted macadamias

Cooking

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Overall

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Ready by

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Level

1 serves

metric

1
Preheat oven to 180°C (fan). Spread macadamias in a single layer on a baking tray and roast for 4 minutes—just enough to warm and loosen their oils.
2
Transfer the warm macadamias to a high-speed blender. Blend on high, stopping to scrape down sides as needed. Continue until the mixture becomes creamy, smooth, and glossy—about 3–5 minutes.
3
For a looser butter, add neutral oil (macadamia or grapeseed) 1 tsp at a time. For extra saltiness, stir in a pinch of flaky sea salt at the end.
4
Spoon into a clean jar and let cool completely before sealing. Keep at room temperature for up to 2 weeks or refrigerate for longer shelf life.

...And that's it, enjoy!

Have you cooked this recipe?