A while ago I wrote a post for some energy balls that contained macadamia nut paste. A reader asked whether she could make her own, as she was unable to source some locally. Yes, making your own paste is easy. And as an added bonus, it generally works out cheaper than buying it ready made. You will need access to high quality raw nuts as well as a food processor with a bit of oomph.
I buy my macadamia nuts from a local grower at my famers markets. I buy the halves as they are slightly cheaper than the whole nuts, and as they are being blitzed it doesn’t matter one iota what form they start out in.
All you do is plonk the raw nuts into the food processor bowl and turn it on to a moderate-high power level. You will need to scrape down the sides of the bowl every few minutes to ensure that it all gets blitzed to the same consistency. At first the nuts start to look like bread crumbs, then slowly, slowly, they turn into paste. Mine took about 8 minutes to get to the consistency I was after.
Not only can you use this paste in the energy ball recipe, it is also mine and Miss G’s favourite toast topping and goes well on corn or rice thins for an on the go snack for little ones.
You can make your own nut paste with any nut you like – almonds, brazil, cashews, peanuts, etc. You can also make a roasted version by lightly oven roasting the nuts before processing. If you oven roast, you may need to add a little extra oil to achieve a really smooth paste as the nuts will be slightly drier. I keep all my nuts and seeds in the fridge to minimise oxidation, and therefore do the same with nut pastes.
DIY Raw Macadamia Nut Paste
Makes: 600 g
Preparation time: 10-15 minutes
600 g raw macadamia nut halves
1. Place macadamia nuts in the bowl of a food processor and blend at a moderate-high speed. Every 2 minutes stop blending and scrape down the sides of the bowl with a spatula. This process may take about 8-10 minutes to achieve a smoothish consistency.
2. Place macadamia nut paste into sterilised jars and seal with an airtight lid. Keep in the fridge to extend shelf life by minimizing oxidation. Spread on toast, crackers, bread or use in cooking or when making energy balls.