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Friday, February 19, 2010

Call for Recipes: Nuts for Macadamias!

I know. It’s Friday. The last think you want is homework. But I’m giving it to you anyway…but it’s fun homework, I promise!

macadamia nuts2 web

I have a few cups of macadamia nuts in the cupboard begging to be used. So, bring it on! Give us your best and most favorite recipes using macadamia nuts, savory or sweet! The only thing I have to offer is the recipe from last week for Chunky Blonde Blondies. Which, by the way, are very good, but I’m wanting more macadamia options!

Not only are macadamia nuts tasty, but very good for you…read more about them here. So that means we can go macadamia nut crazy! Enveloping them in chocolate and butter doesn’t affect their health factor, right? 😉

Can’t wait to see what recipes you have…these Call for Recipes posts always generate such great stuff. Thanks, everyone!


  1. 1

    This was completely impromptu, but we topped our sunchoke soup with some toasted macadamian nuts. It was to die for and added a nice bit of crunch to the creamy soup.

  2. I don’t have a recipe, but my kids love eating them! We use them for lunch boxes.

  3. Oh, I just made heavenly Aloha Oats, inspired by a photo in Sunset Magazine. Mine was oat bran cooked on the stove and then fold in 2-3 whipped egg whites, mix with toasted coconut, chopped macs and coconut milk. Oh my!

  4. 4
    Jane Maynard

    well, that’s just perfect for the bag of oat bran cereal that I need to try cooking! 🙂

  5. 5

    I found this recipe in a magazine years ago, but can’t remember which one…

    Macadamia Nut White Chocolate Pumpkin Cookies

    2 cups flour
    2 tsp. ground cinnamon
    1 tsp. ground cloves
    1 tsp. baking soda
    1 cup butter, softened
    1/2 sugar
    1/2 cup packed brown sugar
    1 cup pumpkin puree’
    1 large egg
    2 tsp. vanilla
    2 cups white chips
    2/3 cup coarsely chopped macadamia nuts, or walnuts (toasted or not)

    Combine flour, cinnamon, cloves, baking soda in a small bowl. Beat butter, sugar and brown sugar in mixer until creamy. Beat in pumpkin, egg, and vanilla until blended. Gradually beat in flour mixture. Stir in chips and nuts. Flatten spoonful of dough with a sugared glass bottom. Bake 11-14 minutes at 350 degrees.


  6. 6
    Erika B.

    I keep macadamia nuts in the freezer and chop them up to sprinkle into pancake batter along with some combo of white chocolate chips, shredded coconut and/or banana chunks. I love them because they remind me of going on vacation.

  7. 7

    Chop them up as the nut in your pesto. Sunny Anderson did it with hazelnuts on the food network but she said you could substitute macadamia.

  8. 8

    I love to coat my fish in them! Yum

  9. 9

    Macadamia Cashew Crunch

    3/4 c cashews 3/4 c macadamias
    1/2 c butter 1/2 c sugar
    2 Tbs corn syrup chocolate for dipping

    I melt the butter, syrup and sugar together before adding the nuts.
    Keep the temperature low or the nuts will burn.
    Cook until the mixture clings together and is golden.
    Drop onto aluminum foil and chill.
    Dip in chocolate and drizzle chocolate across tops.

  10. 10
    Jane Maynard

    kelly – that sounds like an intriguing recipe – pumpkin and macadamias? I have to try it!

    erika – love the pancake idea!!!

    jackie – what an interesting idea. I’ll remember that…I like macadamias better than pinenuts, that’s for sure.

    roxy – so, do you just grind up the nuts and coat the fish straight up in the nuts? I was hoping someone would have a fish suggestion…I was sort of thinking that sounded good.

    dottie – those sound downright addictive. 🙂

  11. 11

    4 6-7oz. Alaskan Halibut Filets
    2 cups of bread crumbs (panko or sourdough)
    3 cups of macadamia nuts (ground in food processor)
    1 pound of salted butter
    4 tablespoons vegetable oil

    Bring butter to boil over medium heat, stiring constantly (being careful not to let it boil over) until all of the solids caramelize and the butter starts to turn a light brown color. Turn off heat and stir occasionally until room temperature. Pre Heat oven to 350 degrees. Toast bread crumbs and macadamia nuts in oven until golden brown. Cool, then in a food processor or by hand, chop the macadamia nuts and add half to the brown butter. Mince the other half and mix with the toasted bread crumbs. Turn oven up to 375 degrees. Dredge the halibut in the bread crumb mixture and saute in in two tablespoons of oil, two filets at a time. When golden brown on one side, finish in the oven approximately 5 minutes depending on the thickness of the filets. When the halibut is cooked, ladle brown butter mixture over the fish and serve. (Make sure to stir butter mixture first).

  12. I’m just catching up on my backlog of entries in Google Reader after returning from ten glorious days in Maui, where I ate as many things encrusted in macadamia nuts as I could find (they’re on every menu) — love that I came home to this post! My favorite was fish tacos made with macadamia nut mahi mahi and pineapple salsa. This recipe looks similar to the fish in the tacos:

  13. 14

    Jane- I love that you’ve started to cut back on white flour. I made that decision a few years back and rarely miss my old diet. With that in mind I’m going to contribute a healthy salad recipe for two:

    4 cups fresh, cold butter lettuce (washed and dried thoroughly)
    1/4 cup shaved manchego cheese (best at room temperature and freshly shaved)
    1 nectarine, chopped (or about a 1/3 cup for each salad)
    1/4 cup salted macadamia nuts
    salt and pepper to taste (optional) (sprinkle a small amount on the lettuce before adding rest of ingredients)

    Serve with Mighty Mint Vinaigrette by Mary Corpening Barber & Sara Corpening Whiteford

    3/4 cup olive oil
    1/2 cup firmly packed fresh mint leaves
    1/4 cup white wine vinegar (but I like to use raspberry vinegar myself)
    1 T plus 1 t dijon mustard
    1 T plus 1 t honey
    1/4 t kosher salt
    freshly ground pepper

    “Combine the olive oil and mint in a blender and blend until pureed, about 15 seconds. Add the vinegar, mustard, honey, kosher salt, and pepper to taste and blend until just incorporated, about 5 seconds. Do not overblend or the vinegar will be too thick. The vinaigrette will keep, covered and refrigerated, for up to 1 week.”


    Makes about 1 cup

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