Nut butters are expensive. That’s why I order raw nuts in bulk and make my own butters and spreads. This macadamia nut butter is rich in mono-unsaturated fats, low in carbs and rich in nutrients. 
Macadamia nuts are not only tasty, but they’re rich in nutrients and healthy fats too!
I love peanut butter but have chose to save it for special occasions since it tends to lean on the un-healthy list of nuts. Peanuts are high in polyunsaturated fats, which causes inflammation in the body (1). I was searching for healthy options for nuts, I came across macadamia nuts. They’re pretty low in PUFA (polyunsaturated fats) as well as lectins and phytic acid.
Homemade nut butter is simple to make and only requires a good food processor. 
I made several batching of macadamia nut butter and I find I like the texture more when a little coconut oil is added and a scoop of date paste or raw honey. The result is a soft, spreadable nut butter that can replace peanut butter in any recipe.
To get started you’ll need 16 ounces of macadamia nuts. I used roasted nuts, but raw nuts work too.
Process the nuts in a food processor for 2-3 minutes, or until the nuts are pureed. Add in a pinch of salt, coconut oil and raw honey (if using) and continue to process until the butter is mixed completely.
Store the macadamia nut butter in the refrigerator for 7-14 days.
PrintHomemade Macadamia Nut Butter
Ingredients
Equipment
- Food processor
- Blender
- Jar or storage container
Ingredients
- 1 pound macadamia nuts*
- 6 tablespoons coconut oil
- pinch of salt
- 4–6 tablespoons raw honey (optional)
Instructions
- Pour nuts into food processor. Process nuts until they are creamy.
- Add coconut oil, salt and honey if using. Blend until the nut butter is completely pureed.
- The macadamia nut butter will set up once you refrigerate it. Adding coconut oil to the butter helps the macadamia nut butter to thicken and spread easily.
- Store in the refrigerator. The macadamia nut butter keeps in the refrigerator for two months.
In the macadamia nut butter receipt you have written you can store for 7-14 days and then in the receptive at the bottom of the page says 2 months ?
Where was the best place you found to order your macadamia nuts in bulk?
Costco and Azure Standard are good places to get them in bulk.
I used the salted from costco, nonetheless….wow…DELICIOUS!
Did you use solid (room temp) coconut oil for this recipe? Or did you heat it above room temp so that it is a liquid?
I used soft coconut oil. I keep a jar on my stovetop so it’s always warm.
I don’t have a food processor. I do have a ninja blender. Will that work to puree the nuts
I was going to leave a bad review initially because after a few hours in the fridge, the butter was still very soupy. Then after a little more time it thickened up and I had this awesome 5* macadamia butter.
If anyone wants to know the calories/macros: 32g would be
255 calories
27.2 Fat
3.7 Carbs (1.4 net)
2.2 Protein
I used dry roasted unsalted ones I bought at the store and refined coconut oil.
★★★★★
Thank so much for this recipe!!! I was looking for a macadamia Nut recipe since it is one of the few nuts I am not allergic to.
★★★★★
I read a question about dehydrating the macadamia nuts in the oven at 350 degrees, how long to you leave the nuts in for…
I just found your website today and I think that it is great. I can not wait to get newsletters from you..
★★★★★
How many ounces does this recipe make?
Hi. I’d also really like know how much butter a pound of macadamias makes? From other nut butter recipes, I would guess between 1.5 and 2 cups. Is that right?
@DianaC: I used 1 pound dry roasted per the recipe. Mine were salted, so no added salt, only 1 tbsp. coconut oil & I didn’t add sweetener. If you use fresh, good quality nuts, they are plenty sweet for me. Anyway, it made a scant 750 ml or roughly 2 cups by volume. Obviously, the weight is the same, plus the added oil.
★★★★★
Just curious: Why do the macadamia nuts need to be dehydrated after soaking before processing into nuts?
Just wondering if the hazelnuts need to be peeled. I only ask because I had them in the processor for a while and it’s still pretty mealy and not smooth.
Hi , I am new to growing mac nuts, and now have some extra nuts after the harvest to use for mac nut butter. I am without many gadgets, and wonder if drying the nuts in sun with husks on , counts as drying. or once dryer, and husked should I still soak them first, ? What would be the easiest way, without dehydrators, or ovens? Of which I have neither at the moment?
I do have a blender/ processor, a small one.
thanks , Sudas
Thank you! Eating macadamia butter for the first time in my life. My food processor wouldn’t budge when I got the already ground nuts in there. I bought them fairly finely ground because it was much cheaper than whole. Anyway, with enough oil a little honey and some maple syrup my ordinary blender got the job done.
I’m a little puzzled about the “will keep for two months in the refrigerator” clause…. how do you keep from consuming it all in one sitting? Is there another instruction for that? Thank you!! It sounds soooooo delicious!!!
How about already roasted/salted Macadamia nuts from Costco?
Those will work just fine 🙂
Can you skip the dehydrator and put them in the oven on the lowest setting for a while and then roast them at 350º when they are basically “dry”? Thanks!
Yes! I’ve done it in the oven and in the dehydrator 🙂
That’s great! Do you know approximately how long to leave them on the low temp setting before going to 350º?
I usually dry them over night in the oven. Probably 8-10 hours 🙂
Thanks so much!
When you soak the macadamia nuts in water and salt, how much salt should you put? Just a pinch?
hi coconut mama! Do you think I could use macadamia oil instead of coconut oil to make it spreadable?
Yes, macadamia nut oil will work too!