Best 4 Macadamia Nut Butter Recipes
If you're looking for a delicious and versatile ingredient to add to your kitchen repertoire, macadamia nut butter is an excellent choice. Made from roasted macadamia nuts, this creamy and flavorful butter is a pantry staple that can be used in a variety of dishes, from sweet to savory. Whether you're spreading it on toast, adding it to smoothies, or using it as a base for sauces and dips, macadamia nut butter is sure to become a favorite.
Let's cook with our recipes!
MACADAMIA NUT-CRUSTED ONO WITH MANGO-LIME BUTTER
Steps:
- To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
- Preheat the oven to 450 degrees.
- To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
- In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
- Place the fillets on warmed individual places. Serve with the mango-lime butter.
MACADAMIA NUT BUTTER SAUCE (FOR CHICKEN OR FISH)
Make and share this Macadamia Nut Butter Sauce (For Chicken or Fish) recipe from Food.com.
Provided by littleturtle
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a saucepan, melt butter over medium heat and saute nuts until golden brown.
- Add parsley.
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
MACADAMIA NUT BUTTER
Many recipes call for it and it's not readily available outside Australia but you can use this method to create your own peanut butter, pecan butter, brazil nut butter, hazelnut butter, almond butter or any nut butter you like. Am guessing at how much it will yield and listed it twice so RZ would recognize it. After looking at one of Jubes fish recipes, I have wondered if this could be used in savory dishes that have a butter and nut combination??
Provided by WiGal
Categories Australian
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Simply place the nuts in a heavy-duty food processor and process continually until smooth.
- A 'crunchy' nut butter will typically take about 3 minutes' worth of processing and a smooth nut butter will take 5 minutes' worth of processing.
Nutrition Facts : Calories 3590.2, Fat 378.9, SaturatedFat 60.3, Sodium 25, Carbohydrate 69.1, Fiber 43, Sugar 22.9, Protein 39.5
Tips:
- Choose the Right Macadamia Nuts: Opt for raw, unsalted macadamia nuts for the best flavor and texture.
- Roast the Nuts Beforehand: Roasting intensifies the flavor of the nuts and makes them easier to blend.
- Use a Powerful Blender or Food Processor: Ensure your blender or food processor is strong enough to handle the task of breaking down the nuts into a smooth butter.
- Be Patient: Macadamia nut butter can take some time to achieve the desired consistency. Be patient and keep blending until it reaches your preferred texture.
- Add-Ins and Flavor Variations: Feel free to experiment with different add-ins like honey, chocolate chips, or vanilla extract to create unique flavor combinations.
- Storage: Store the macadamia nut butter in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Conclusion:
Creating homemade macadamia nut butter is a simple and rewarding process that allows you to control the ingredients and flavors. With just a few pantry staples and some patience, you can enjoy this delicious and versatile spread on toast, crackers, oatmeal, or in baking recipes. Whether you prefer a smooth or crunchy texture, sweet or savory flavors, the possibilities are endless. So, gather your ingredients, grab your blender, and embark on a culinary adventure to craft your own unique macadamia nut butter.
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