Macadamia Nut Butter

This simple two ingredient (or one if you wish to omit the small amount of unrefined salt I like to use) is such a deliciously smooth and decadent nut butter. We love ours generously lathered on top of my grain free recipe, The Best Banana Bread. Nut butters don’t get any easier than this and you can save yourself money by making your own at home, plus you know exactly what’s in it. It takes a few minutes at least for the macadamia nuts to release their oils, so please be patient with this process – I promise you it will be well worth it!

Macadamia Nut Butter mise en place. Ready to roast.
Super smooth 2 ingredient Macadamia Nut Butter – this stuff tastes absolutely AMAZING! 😉

Macadamia Nut Butter

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Recipe by Priscilla Soligo Course: Condiments, Desserts, Sauces & Dressings
Prep time


Total time




  • 240g 1 ½ Cups Macadamia Nuts

  • 1g ¼ tsp Unrefined salt


  • Preheat the oven to 160C/ 320F.
  • Place the macadamia nuts onto a baking tray and bake for 5 – 7 minutes, or until lightly golden at 160C/ 320F.
  • In a food processor, add the lightly roasted macadamia nuts and the salt.
  • Process for approximately 5 – 10 minutes stopping the food processor intermidently to scrape down the sides and continue.
  • The nut butter is ready once all of the oils have been released and you have a super-smooth nut butter.


  • Storage: Macadamia nut butter stores well in a glass airtight sealed container in the fridge for months.

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