I rarely buy macadamia nuts. They're probably the most expensive nut to buy here, at about fifty dollars a kilogram. A few months ago I picked some up as a treat, but was hesitant to use them for anything, because they are so valuable (silly, right?) and they've been sitting in my freezer since.
This nut butter, though, might be some of the best you've ever made. It's a definite rival to my maple roasted hazelnut butter, which is easily one of my favourite recipes on here. The creaminess from the cashews and macadamia nuts is out of this world. Add some spices and a little coconut oil, and you've got some eat-it-off-a-spoon dessert level crazy luxurious nut butter. The word butter is seriously accurate here. If you don't want to splurge on macadamia nuts, just use all cashews. They can be found for a very reasonable price (see here) and you'll still get the extra creamy texture.
You might be a little hesitant to make nut butters at home, but if you haven't before, definitely start with this recipe. The high oil content in the nuts make it one of the easiest to blend, and it takes less than half the time compared to almond or hazelnut butter. Lightly roasting the nuts makes it both easier to blend and extra tasty. If you've read before that you need a really expensive food processor to make nut butter, don't listen. I have a sort of shitty one and it works fine, even if there's a little ominous cracking starting in the bowl.
P.S. I've started grating my cinnamon with a microplane because I ran out of ground cinnamon a few days ago, and it's so much better. Try it, you'll love it. The smell.
Makes just over two cups
1 cup cashews*
1 cup macadamia nuts
1 tablespoon coconut oil
1 tablespoon coconut sugar*
1 teaspoon pure vanilla extract*
1 teaspoon cinnamon
Spread the nuts on a baking sheet and roast at 300F/150C for ten minutes. Cool slightly.
In the bowl of a food processor, blend the nuts until a thick paste forms. Add the coconut oil, coconut sugar, vanilla, cinnamon, and salt. It will turn into powder, then seize, then start to thin out again. Adding the coconut oil at this stage helps speed everything up. Keep blending until it's completely smooth. It should take 5-7 minutes in total.
Transfer to a jar with a tight fitting lid and refrigerate for up to a month (if it's mouldy, don't eat it). It's perfect for dipping apples and pears, or on dark bread.
1. Get raw, unsalted nuts for this recipe.
2. Don't substitute a liquid sweetener like maple syrup or honey for the coconut sugar, as it will cause your nut butter to seize up.
3. If you have vanilla beans or power, use them instead of the extract for a pretty speckled look.