Macadamia nuts have a famously rich, buttery, and slightly sweet flavour. They have a firm, crisp bite that dissolves into a creamy, luxurious texture, making them one of the most prized nuts in the world.
Yes, macadamia nuts are the only major commercial food crop that is native to Australia. They originated in the rainforests of Queensland and northern New South Wales and were a traditional food for Indigenous Australians.
Macadamias are considered a luxury nut for a few reasons: the trees take 7-10 years to produce a commercial crop, the nuts have the hardest shell in the world, and they require specialised, costly processing machinery to crack and sort them without damage.
Roasting brings out their rich flavour. Spread the nuts in a single layer on a baking tray. Roast in a preheated oven at 150°C (300°F) for 10-15 minutes, stirring once or twice, until they are just beginning to turn a light golden colour. Watch them closely as they can burn quickly!
Because of their high natural oil content, macadamias should be stored in an airtight container in a cool, dark place. For long-term freshness (over 3-4 months), it is highly recommended to store them in the refrigerator or freezer to prevent the oils from going rancid.
Macadamia nuts are a nutrient-dense food, renowned for being a rich source of healthy monounsaturated fats, similar to those found in olive oil. They are sold as a food product, and as with any food, are best enjoyed as part of a balanced diet.
