Roasted Macadamia Butter Food
ROASTED MACADAMIA BUTTER
Macadamia nuts have the highest level of monounsaturated fats, but they are also expensive, since the macadamia tree only produces nuts after seven to 10 years. Making your own nut butter ensures that it contains just nuts - and none of the sugar or hydrogenated oils that some brands include. The roasted macadamia nuts are central to this butter, but try blending in pitted medjool dates for a little sweetness or folding in toasted coconut flakes for a tropical flavor. Spoon this macadamia nut butter over warm pancakes or waffles, or whisk a spoonful of the nut butter into salad dressings to add depth.
Provided by Kay Chun
Categories easy, quick, snack, dips and spreads
Time 20m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 15 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
- Place nuts in a food processor and purée until smooth, about 2 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Macadamia butter will keep in an airtight container in the refrigerator for at least 3 weeks.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 24 grams, Carbohydrate 6 grams, Fat 30 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 2 milligrams, Sugar 2 grams
MACADAMIA NUT BUTTER
This macadamia nut butter is perfect on Hawaiian or other sweet breads or muffins.
Provided by Amber Lynn Partridge
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread macadamia nuts on a baking sheet.
- Bake nuts in the preheated oven until lightly toasted, 7 to 10 minutes. Let cool.
- Place nuts in a blender or food processor; process until finely ground. Add butter and cognac. Process until just combined. Do not overmix, or the butter will heat up and separate.
- Form macadamia nut butter into a log or pack into a crock. Store covered in the refrigerator until serving.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 1.1 g, Cholesterol 30.5 mg, Fat 17.8 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 8.3 g, Sodium 1.9 mg, Sugar 0.4 g
LOBSTER WITH MACADAMIA NUT BUTTER
Steps:
- Combine butter and all parsley, shallots, garlic, lemon, Worcestershire sauce, salt, pepper and macadamia nuts. Mix very well and roll into cylinder with waxed paper. Place in refrigerator for about 2 hours. When ready cut into circles. Cut lobster, lengthwise, into 2 pieces and place on the grill. Grill for about 5 to 6 minutes and when done place the macadamia nut butter circles on top of lobster meat and let it melt on the grill. Serve immediately.
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HOW TO ROAST MACADAMIA NUTS - EASY - FOOD ONEHOWTO
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- Macadamia nuts growing on trees are protected by a hard outer shell. These shells are very hard to crack.While buying from a market you can get both types of macadamia nuts i.e. with shell and without shell.
- If you have brought macadamia nuts with shell from the market then the first step you need to do is removing the shells. Since these shells are very tough to crack you will need a special device called Macadamia nut cracker. There are many different types of Macadamia nut cracker available in market or at online stores. Choose the one that works best for you.After obtaining the nut cracker, use it to crack the shells. Then remove the shell and store the nuts in a bowl or container.
- Now take a shallow pan, not more than 2 inches deep. Place the nuts in the pan in a single layer. If you have both whole nuts and small broken pieces of nuts then it’s best to separate them. This is because while roasting both of them together the small pieces can either get scorched or the large pieces may remain uncooked. So, separate them and put them into different pans.
- Roasted macadamia nuts taste better when they are seasoned with a bit of salt. To prepare the salt and butter seasoning mix together with water, salt and melted butter. Then pour the mixture in a spray bottle. Spritz the nuts with this salt butter mixture.
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- Place the nuts on a large, parchment-lined baking sheet and cook for 10 minutes. Then, let cool to room temperature.
- Transfer the nuts to your Vitamix and blend on high for 3-minutes, using the tamper to constantly push the nut butter into the blades.
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- The macadamia nut butter will set up once you refrigerate it. Adding coconut oil to the butter helps the macadamia nut butter to thicken and spread easily.
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- 1. For a more flavorful spread, start by roasting the macadamia nuts (optional). Preheat the oven to 350 degrees Fahrenheit. Spread macadamia nuts on an ungreased rimmed baking sheet in a single layer. Toast macadamia nuts until fragrant and golden brown, about 10–15 minutes. While still hot, rub between two clean kitchen towels to remove any skins. Let cool to room temperature, about 15 minutes.
- 2. In a food processor or high-speed blender, pulse roasted macadamia nuts until finely chopped, about 30 seconds. For chunky macadamia nut butter, remove ¼ cup chopped nuts and set aside.
- 3. Process until nuts form a smooth, thick paste, about 3 minutes, pausing every minute or so to scrape down the sides of the food processor.
- 4. Add salt, oil, and maple syrup and continue to process until fully incorporated, about a minute. For chunky macadamia nut butter, add the chopped nuts back in and pulse a few times to incorporate.
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- Place the macadamia nuts, cashews, cinnamon, and salt in the food processor, fitted with the “S” blade.
- Process until it turns into butter. Make sure to stop the machine periodically to scrape down the sides of the bowl.
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- Place macadamia nuts and salt in food processor and blend on medium speed. The nuts will break down into small pieces before becoming sticky, scrape down the sides of the bowl every few minutes to ensure you get an even texture.
- Depending on how powerful your food processor is you may need to take a 2-5 minutes break for every 5 minutes of processing - especially if the processor is becoming hot.
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- In a medium bowl, mix together honey, coconut oil, cinnamon and salt (I used a wooden spoon). Add nuts and mix to coat them with honey-coconut oil mixture.
- Spread nuts on a lined baking sheet in a single layer. Bake for 15 minutes or until golden brown and roasted. Keep an eye on the oven to make sure they don't burn. Remove from the oven. Let them cool a little.
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- Brown the butter in a small saucepan on medium low heat, about 4-6 minutes. Transfer the brown butter to the stand mixer bowl and allow to cool completely.
- In the meantime, finely chop the roasted macadamia nuts either by hand or in a food processor.
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- Note:This step toasting is optional. Use it if you prefer the flavor of toasted nuts. Preheat the oven to 300°F (150°C). Toast the nuts in the oven for 10 minutes. Stir once to prevent burning.
- Pulse for a couple of minutes until the nuts turn into runny butter. You might need to scrap the sides of the bowl every now and then.
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- Place the macadamia nuts in a strong food processor or blender and blitz on the lowest setting.
- Continue blitzing until a crumble forms before slowly adjusting the speed higher and higher. Use a spatula to scrape the sides of the container. You might need to press the nuts down with a blender stick to ensure that the nuts are processed evenly.
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From thenutramilk.com
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