White Chocolate Caramel Macadamia Nut Butter
Buttery macadamia nuts are the star of this white chocolate caramel macadamia nut butter. It’s smooth, rich, and creamy with a great balance of salty and sweet. The macadamia nuts are mild yet distinctive, salty, buttery, and creamy. Caramelized sugar adds a deep and complex sweetness. Cocoa butter adds that chocolaty fragrance and white chocolate finish, and adds to the creamy texture and velvety mouthfeel. Everything together gives you a buttery, sweet and salty gourmet nut butter that can’t be beat!
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P.S. If the term nut butter makes you giggle, you’re not alone.
All About the Macadamia Nut
Macadamia nuts are actually native to Australia, where the most commonly cultivated species is Macadamia integrifolia. They enjoy tropical and subtropical climates, with most macadamias today coming from Australia and South Africa (Hawaii is also a large producer). Macadamia nuts are slightly sweet and intensely buttery with a mild, nutty flavor and a creamy texture. After making this spread, I’m starting to feel like I’ve been sleeping on macadamia nuts when it comes to their use in vegan cheeses- rest assured I will be experimenting with that soon.
Macadamia nuts are rich in healthy fats, particularly monounsaturated fats. A typical 1-ounce serving contains around 200 calories, 21 grams of fat, 2 grams of protein, and provides essential vitamins and minerals, including thiamine, manganese, and magnesium.
Macadamia nuts can be purchased raw or roasted, salted and unsalted. One of the biggest downsides of macadamia nuts is the price- because they can only thrive in specific climates and must be picked and cracked by hand they tend to demand a high price tag. If you have it in your budget to enjoy some of these uber buttery nuts, treasure them! Use them as you would other nuts- they’re excellent in cookies, added to granola, and topping salads but my favorite way to eat them is just on their own, straight from the package.
How to Eat this Macadamia Nut Spread
- Spread it on toast
- Use it in crepes
- Pair with a chopped apple, or your other flavor fruit
- Use as a filling in cake
- Top your pancakes or waffles
- Melt into oatmeal
- Use in cookies, from macaron centers to thumbprint hallows
- Top ice cream
- Melt into your favorite latte- how good does a white chocolate caramel macadamia nut latte sound?
- Use in smores, instead of chocolate
Looking for Sweet Spreads? Try one of these!
- Homemade Vegan Nutella Recipe
- Two Crabapple Recipes: Crabapple Jelly and Butter
- Creamy Vegan Black Raspberry Curd
- Taste of Summer Queen Anne’s Lace Jelly
- Sunrise Vegan Rhubarb Curd
Making Caramel Macadamia Nut Butter Tips and Tricks
- Sugar gets VERY hot when you caramelize it. Be extra careful not to get any on your skin as you can get some really bad burns this way.
- Sugar also burns very quickly. As soon as you notice the color start to brown, keep a very close eye on it because it goes from perfect to char in seconds.
- Making nut butters can be challenging without a food processor or a very good blender. Most blenders do not have the power to make a nut butter. If you do want to try making this in a less powerful blender, make sure you stop and scrape down the sides often and check that your blender isn’t getting hot and give it breaks as needed.
- This macadamia nut spread will harden as it cools. If you store it in the fridge, you may have to microwave it for a few seconds so it spreads easily.
White Chocolate Caramel Macadamia Nut Butter
Ingredients
- 1 1/2 cup roasted and salted macadamia nuts
- 2 tbsp. neutral flavored oil
- 1/4 cup sugar
- 1 tbsp. oatmilk
- 1 tsp. vanilla extract
- 1/4 cup cocoa butter, melted
Instructions
- Add the macadamia nuts to a food processor, along with the neutral-flavored oil and process until it forms a smooth paste. Stop to scrape down the sides as needed, and give your food processor breaks if it's getting hot.
- Add the sugar along with a splash of water in a small saucepan on the stove. Heat on medium, allowing the sugar to melt. After it's melted you can turn the heat up to medium-high, and allow the sugar to caramelize. Don't stir while it's heating, but you can gently swish it around in the pot as it cooks. Watch it closely, and once it turns a deep caramel color take it off the heat. Add the oatmilk- it will bubble a lot, but after it calms a little mix to incorporate everything well. Add the caramel to the food processor, along with the vanilla, and process to mix in. Add the melted cocoa butter, and process until it is fully incorporated.
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