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Description
Native to Australia, macadamia nuts are now commonly available all over the world, in gourmet and specialty food stores. These are round white nuts with a flat side. When they fall off the tree, these nuts look like green pods. When the green shell is broken, it gives way to a hard brown shell, and when this is also broken, you get the edible white nut. The nut is much-loved for its sweet, buttery flavour. It is an important part of Australian cuisine, and is now available all over the world, although it tends to be expensive in other countries.
Chopped macadamia nuts
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Remove the shell of the macadamia nuts. The shelled macadamia nuts are about the size of a marble and have a rich, sweet, delicate, buttery flavor enjoyed in both desserts and savory dishes. Hold 1 nut on a chopping board. With a sharp knife, cut it into two halves horizontally. Take 1 half and slit into two more parts parallel to the first cut, and then cut it vertically. Chop the other half similarly. You can get around 8-10 pieces from 1 nut.
Roasted and chopped macadamia nuts
To roast macadamia nuts, you may or may not shell it. But it would be preferable to first remove the shell to obtain better and faster result. Heat a dry pan and put a handful of the nuts. On a medium flame, roast the nuts until the cream color changes to light brownish color. The nuts become harder and crispy on cooling. For chopping it, hold 1 nut on a chopping board. With a sharp knife, cut it into two halves horizontally. Take 1 half and slit into two more parts parallel to the first cut, and then cut it vertically. Chop the other half similarly. You can get around 8-10 pieces from 1 nut.
Roasted and powdered macadamia nuts
To roast macadamia nuts, you may or may not shell it. But it would be preferable to first remove the shell to obtain better and faster result. Heat a dry pan and put a handful of the nuts. On a medium flame, roast the nuts until the cream color changes to light brownish color. Cool it The nuts become harder and crispy on cooling. Now gently grind it in a grinder and you may sieve it to get a uniform powder. Store it in a glass bottle and lid tightly when not in use.
Roasted macadamia nuts
To roast macadamia nuts, you may or may not shell it. But it would be preferable to first remove the shell to obtain better and faster result. Heat a dry pan and put a handful of the nuts. On a medium flame, roast the nuts until the cream color changes to light brownish color. The nuts become harder and crispy on cooling. These may be eaten as they are or salt may be sprinkled for a better taste. Roasted macadamia nuts are used as a dessert topping.
How to buy
• As the shells are very hard, macadamia nuts are usually sold without the shells.
• They are round in shape and a pale yellowish-white in colour.
• If the nuts appear to have a darker colour, it means they are old and must be avoided as they might taste rancid.
Culinary uses
• Macadamia nuts can be enjoyed just plain, or they may be toasted and salted.
• The nuts impart a nice touch to ice-creams and other desserts!
• They can be coarsely ground and added to salads.
How to store
• Once a pack is opened, the macadamia nuts must be stored in the refrigerator, where they stay good for up to two months.
• At room temperature, they tend to become rancid quite soon.
Health Benefits
• Macadamia nuts are a very good source of protein. Yet, they are also high in calories, so you must watch how much you eat. However, the good news is that they do not have cholesterol.
• These nuts also contain small amounts of vitamins A and E. Both these fat-soluble vitamins possess potent antioxidant properties, which help protect cell membranes and DNA from the damaging effects of harmful free radicals.
• They are also a good source of vitamin B-complex, which has a major hand in the metabolic functions in our body.