Macadamia Nuts: The Rich, Creamy Nut From Australia

Macadamia nuts come from evergreen trees native to the rainforests of eastern Australia, where Aboriginal peoples have eaten them for a very long time. Commercial farming grew in Hawaii and later in Australia, South Africa, Kenya and elsewhere. The shell is very hard, and special crackers are needed to open it, which explains the high price.

Flavour and texture

Macadamias are creamy, mild and sweet, with a soft, almost waxy crunch. The flavour is closer to butter than to the sharpness of walnuts. Because the taste is gentle, they pair well with both sweet and savoury foods.

How to use them

White chocolate and macadamia cookies are the classic pairing. Beyond that, macadamias are good in banana bread, tarts, granola and ice cream. Blended, they make a smooth cream or butter that works in sauces, dressings, dairy-free cheeses and desserts. Chopped and toasted, they add a crisp topping to fish, salads and stir-fries. In Hawaii, they are sometimes used to crust fish.

A simple way to enjoy them is to roast a small batch with a pinch of sea salt and a little rosemary, then serve warm with drinks. Because they are so rich, they also work well in small amounts as a garnish for soups, where a few chopped nuts add creaminess and crunch without needing a large quantity.

Toasting

Toast at a gentle temperature, around 150 to 165°C (300 to 325°F), for 8 to 12 minutes, stirring once. They are rich in fat, so they brown quickly, and the heat of the tray will carry on cooking them after you take them out.

Macadamias are high in fat, mostly monounsaturated, and low in protein and carbohydrate compared with many nuts. They also provide fibre, manganese and thiamine. Because they are extremely energy dense, a small handful is plenty. Salted, oil-roasted versions add extra sodium and fat.

Buying and storing

Choose creamy, pale, unblemished nuts that smell fresh. In-shell nuts last longer than shelled ones. Keep shelled nuts in a sealed container in the fridge, or in the freezer for longer storage, because their high oil content can turn them rancid. A bitter or soapy taste suggests they have gone off.

Cautions

Macadamias are tree nuts and can cause allergic reactions, sometimes severe. One important warning concerns dogs: macadamias are toxic to dogs and can make them seriously ill, so keep them away from pets, including cookies and snack mixes containing them. Chocolate-coated nuts are doubly hazardous for dogs. For people, the main risk is eating too many, since they are very rich, which can upset the stomach.

Where they fit in

Macadamias are a luxury ingredient, so use them where their creaminess matters, in a sauce, a dessert or a topping, rather than in dishes where a cheaper nut would do.

This article is general information, not medical advice.