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What if I told you that you never have to buy nut butter again? I know that sounds like a wild concept, but it’s actually possible. You might be surprised to know that making your own nut butter at home is so much better and easier than grabbing store bought. All you need is a good food processor and some bulk nuts! I find store bought nut butters so annoying, as I am always fighting with the oil that usually rises to the top and never truly blends in with all the good stuff at the bottom of the jar. It’s a mess half the time, and I’m not here for it anymore. I am on a mission to make all my nut and seed butters from scratch, and this macadamia nut butter is an absolute DREAM. These creamy nuts take no time to process, and the result is a velvety smooth texture you’re gonna want to put on everything. Including my strawberry shortcake granola!
If you’ve never tried making your own macadamia nut butter, you are in for a treat. This recipe is incredibly simple, unbelievably creamy, and made with just two ingredients. Whether you’re spreading it on toast, swirling it into oatmeal, or eating it straight from the jar (no shame), this macadamia butter is the ultimate kitchen staple for food lovers!
Yes—macadamia nut butter is not only delicious, it’s also loaded with nutritional benefits. Macadamias are rich in monounsaturated fats, which support heart health and help keep you feeling full. They also contain antioxidants, fibre, and essential minerals like manganese and magnesium. Unlike many store-bought nut butters, this simple macadamia nut butter recipe contains no added oils, sugars, or preservatives.
Make this nut butter in a few simple steps!
Preheat your oven to 350°F. Spread raw macadamia nuts in a single layer on a baking sheet. Roast for 15 minutes until lightly golden and fragrant.
Transfer the warm nuts to a food processor. Process on high, scraping down the sides as needed, until smooth and creamy. This can take anywhere from 2 to 5 minutes, depending on your machine.
Add a pinch of sea salt, blend again, and taste. Pour the butter into a jar while still warm and liquid. Let cool to room temperature before sealing.
Is there a wrong way to use nut butter? My goodness, I am currently obsessed with this Macadamia butter because it goes so well with everything! I most recently used it in my newest granola recipe, which is a strawberry shortcake granola that you will absolutely adore. You could slather it on toast with a drizzle of honey, stir it into yogurt or oatmeal or use it in a smoothie. Try drizzling some on pancakes, use it as the base of a sauce or salad dressing, and basically just use it however you might ordinarily use peanut butter or any other nut butter!
Store your macadamia butter in an airtight container (like a mason jar) at room temperature for up to 2 weeks. For longer storage, keep it in the fridge—just note that it will firm up when chilled. To keep it runny, let it come to room temperature before using, or give it a gentle stir.
The process is just too easy not to do! Once you start making your own nut butters, I promise that you will want to make all the nuts and seeds you can think of! Making something homemade that is normally store bought just feels good, there is a sense of liberation in making things that are sold in stores! You only need two ingredients, 20 minutes and nothing more! You also gain bragging rights when you share it with others, “Yes, I made it myself!” always feels good.
Can I use roasted macadamia nuts instead of raw? Yes, but start with unsalted roasted macadamias and reduce the roasting time to 5–10 minutes or skip entirely if already golden.
Why is my macadamia nut butter not smooth? Keep blending—sometimes it just takes time. Scrape the sides often and be patient with the process.
How do I fix oily or dry nut butter? If too oily, stir before using or chill slightly. If too dry, try adding a teaspoon of neutral oil while blending.
Does macadamia nut butter need to be refrigerated? Not necessarily. If using within 1–2 weeks, a cool pantry is fine. For longer storage, refrigerate.
Can I use salted macadamia nuts? You can, just skip adding extra salt.
Don’t forget to leave a rating and review below. Try these other nut butter recipes next!
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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2 Responses
This changed my view about this nut – this nut butter is amazing
YAY