Raw Macadamia Nuts
Choose 5 or 30 lbs.
Creamy, smooth and slightly crunchy, macadamia nuts are prized for their buttery flavor. They’re actually quite mild (beyond the luxurious richness), so they play well with other ingredients.
Originally from Australia, macadamia nuts are now cultivated in several places across the globe, with Hawaii producing the lion’s share. Their pronounced richness comes from having the highest fat content of all tree nuts, but most of that is monounsaturated fat (so called “good fat”).
Store in an air-tight container in a cool, dry place.
RECIPES & TIPS
Macadamia nuts can be used as you would other nut varieties in many baked goods. They work particularly well in cookies and ice cream.
To awaken their full flavor, lightly toast them in the oven or a dry pan (until light brown and fragrant), stirring or tossing frequently to keep them from burning.