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If ever a nut could be called decadent, it would be Macadamia nuts. When you bite into one it’s almost like biting into solid, creamy butter, only without the distasteful experience of eating butter.These nuts are slightly sweet, incredibly rich, especially when lightly salted, and highly addicting.
Eating them by the handful out of the bag is probably the most common method of consuming Macadamia nuts because, even if you’re planning on cooking with them, they’re very hard to resist and will tempt you into eating half the bag before your baking is done.
Roasting or salting the nuts draws out their natural, subtle sweetness and creamy texture. The rich flavour of macadamia nuts makes them great to use in desserts, particularly pie crusts and cookie dough.
Macadamia nuts can also be used to complement bitter foods, and are sometimes used to create alternative ingredients for baking and cooking.Try combining them with white chocolate in cookies. Coconut is another common flavour combination but they are delicious additives to nearly any baked good.
Macadamia nuts pair particularly well with coconut, chocolate, and fish. You can make a pie crust using toasted and crushed macadamia nuts, coat a fish filet with coarsely chopped nuts, or roast them with a little chili powder for a spicy salad topper.
Sweet recipes are by far the most popular use for macadamia nuts, but you can also feature them in a few savoury recipes as well. Some of our favourites include:
Adding Macadamia nuts to hummus intensifies the creaminess by multiple levels
Macadamia nuts create a delicious, creamy soft vegan nut cheese
Chopped up and added for texture to creamy soups or pasta sauces
Crushed and blended with olives to make a creamy, briny tapenade for crackers or toasted baguettes
As a breading for fish or chicken