This hardly and post and hardly a recipe. So, why am I sharing it. Well, because I can’t stop eating it, and I thought maybe some of you would feel the same way. I first purchased Macadamia Nut Butter at Sprouts Farmers Market, but it is not close to me, and I can’t find it anywhere that is, so I set out to make may own. This is just so good. You can’t imagine. With that in mind, I definitely plan of coming up with a recipe using it, but can’t seem to keep enough of it around to cook with because I keep eating it. That is another reason for this post. I mean, when I eventually do come up with that recipe, you are going to need some. It is perfectly acceptable to buy it… if you can find it…
I used unsalted roasted macadamia nuts and a little coconut oil in the food processor, and there you have it, Macadamia Nut Butter. It is a bit thinner than the purchased version when it is fresh out of the food processor, but I stored it in the refrigerator and it thickened up pretty quickly.
Macadamia Nut Butter
- 12 ounces unsalted, roasted macadamia nuts
- 1 tablespoon coconut oil
- Place nuts and oil in the bowl of a food processor fitted with the knife blade.
- Process until smooth.
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