Honey Roasted Macadamia Nut Butter {from scratch}

Honey Roasted Macadamia Nut Butter {from scratch} - notenoughcinnamon.com

My love affair with nut butter dates back to when I was still living in Paris, two years ago. I had finally started my own food blog, after stalking other food blogs for almost a year. Remember this summer I spent in Philadelphia? Well, this is where it all started. I mentioned that we were working on a startup project, right? I couldn’t give you the details of precisely what we were doing back then partly because Solal and I worked on a lot of projects but mostly because I have a very bad memory. No joke, it’s horrible! Anyways, part of my job was to find blog partners and we decided to focus on food blogs first because recipes were a great fit for our product. So basically I spent my days browsing the web in search of new food blogs. And I did find tons of them! This food blogging world was very new to me because in France, there are very few of them and most are very small blogs that people start just as a hobby. Whereas in the States, it’s a pretty serious business! It definitely planted an idea in my head, but it wasn’t quite ready to sprout just yet. Fast forward June 2012, 10 months after coming back from Philly, I finally gave in and started Not Enough Cinnamon. This is the first recipe I posted <3 I will love this salad forever just for that 🙂

Honey Roasted Macadamia Nut Butter {from scratch} - notenoughcinnamon.com

Now, you’re wondering what is has to do with this nut butter, right? I’m coming at it. It was very clear from all the blogs I read that peanut butter was a very big thing in North America, but yet again, it’s wasn’t very popular in France. It was only seen as a fattening american thing (big mistake!) and in fact, the one single PB brand I could find in my local grocery store was located in the “international/exotic” aisle. I still bought a jar and O.M.G REVELATION! I just couldn’t stop gobbling PB, wondering why I waited so long to taste my first dollop. Alas this one and only peanut butter was quite expensive and full of salt, sugar and oil. Given my ability to eat it in no time, I had to find another solution and basically just learnt how to do it myself. You can find the recipe for homemade peanut butter (without added oil, sugar or salt) here.

I’m sorry but I have to stop my story for a second because I just realized I posted the homemade PB recipe two years ago, on August 15! Isn’t it awesome that precisely two years later, I’m posting another nut butter recipe on the blog? It’s kind of funny to see how my nut butterness evolved. I started with the classic: peanut butter, then moved onto almond butter and now these honey roasted macadamia nut butter. I realize that now would be a good time to finally talk about today’s recipe, if I haven’t already lost you. So! Macadamia nuts roasted in honey are just a wonderful thing. As simple as that. A I-can’t-stop-munching-on-them kind of treat. And when you turn them into nut butter, well, it’s yet another level of awesomeness. This nut butter is simply addictive – I wasn’t able to stop at one spoonful, and I bet you won’t either! Enjoy 🙂

Honey Roasted Macadamia Nut Butter {from scratch} - notenoughcinnamon.com

Fancy more snack ideas? I made you a list of 50+ clean eating snack ideas that you can download just below 👇👇 Print it, keep it on your phone and snack your heart away! Enjoy, friend!

Honey Roasted Macadamia Nut Butter

51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Makes about 1.5 cups

Serving Size: 1 tablespoon

Honey Roasted Macadamia Nut Butter

Cal: 92 - Protein: 0.9g - Fat: 9g - Carbs: 3g - Fiber: 0.9g - Sugar: 1.9g
WW Old Points: 2 pts - Points+: 3 pts

Ingredients

  • 2 cups raw whole macadamia nuts
  • 2 tbsp honey
  • 4 tsp coconut oil, melted
  • a pinch of salt
  • 1/2 tsp cinnamon

Directions

  1. Preheat oven to 350F/180C. Line a baking sheet with parchment paper.
  2. In a medium bowl, mix together honey, coconut oil, cinnamon and salt (I used a wooden spoon). Add nuts and mix to coat them with honey-coconut oil mixture.
  3. Spread nuts on lined baking sheet in a single layer. Bake for 15 minutes or until golden brown and roasted. Keep an eye on the oven to make sure they don't burn. Remove from the oven. Let them cool a little.
  4. Transfer roasted nuts to food processor or high speed blender and process until smooth. You should get a very smooth butter in less than 5 minutes. Transfer into an airtight container and store in the pantry or the fridge.

Notes

As with natural peanut butter, the oil will separates out on top and you'll need to stir the macadamia nut before eating it. But it's well worth it 🙂

https://notenoughcinnamon.com/2014/08/13/honey-roasted-macadamia-nut-butter-scratch/

Fancy more snack ideas? I made you a list of 50+ clean eating snack ideas that you can download just below 👇👇 Print it, keep it on your phone and snack your heart away! Enjoy, friend!

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posted in
Clean Eating Dairy Free Gluten free Paleo Paleo/Primal Primal Recipes Refined Sugar Free Snacks Spreads Summer Recipes Under 300 cal Vegetarian
3 Comments
  1. I found your website when I was looking to learn how to make peanut butter – I was very pleased that you didn’t have a bunch of unnecessary, extra ingredients. I’ve been making my own almond butter and coconut butter, so now I guess I’ll have to make this one, too. It sounds wonderful. And definitely addictive…

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