Macadamia nut butter is macadamia nuts ground until their natural oil turns them into a smooth, spreadable paste. It tastes buttery and mild, a little sweet, and it's creamier than most nut butters because macadamias are so high in fat. Most of that fat is monounsaturated. It's rich, so a little goes a long way.
What does macadamia nut butter taste like?
It tastes like the nut itself: buttery, mellow and lightly sweet, without the roasted bite of peanut butter.
Macadamias don't have the bitter edge some nuts have, so the butter works with almost any flavor. Chocolate, vanilla, coconut and a little salt all bring it out. Because it's mild, it's a good base for blends. That's why it shows up in mixes with stronger nuts like walnuts.
Why is macadamia butter so creamy?
Macadamias are about three-quarters fat by weight, which is more than almonds, cashews or peanuts.
According to USDA FoodData Central, raw macadamias have about 76 g of fat per 100 g. All that oil means the nuts break down into a loose, silky butter with little effort and no added oil. The flip side is separation. A natural macadamia butter may pool oil on top, so stir it before you use it. A cold fridge firms it up.
What is the nutrition in macadamia nut butter?
A 2-tablespoon serving (about 32 g) of plain macadamias has roughly 230 calories, 24 g fat, 2.5 g protein and 2.8 g fiber, per USDA data.
These numbers are calculated from USDA FoodData Central's entry for raw macadamia nuts (SR Legacy, FDC 170178), scaled to 32 g. A butter made only from macadamias will be close. Anything with added sugar, oil or salt will differ, so check your jar's label.
- Calories: about 230
- Fat: about 24 g, of which roughly 19 g is monounsaturated and about 4 g saturated
- Carbohydrates: about 4.4 g, including 2.8 g fiber and 1.5 g natural sugars
- Protein: about 2.5 g
- Manganese: about 1.3 mg, more than half the Daily Value
- Thiamin (vitamin B1): about 0.4 mg, around a third of the Daily Value
- Copper: about 0.24 mg, roughly a quarter of the Daily Value
Two things stand out. First, about 78% of macadamia fat is monounsaturated, the same type of fat that olive oil is known for. Second, macadamias are an unusual source of palmitoleic acid, a monounsaturated fat sometimes called omega-7. USDA lists about 13 g per 100 g, or roughly 4 g in a 32 g serving. Research on palmitoleic acid is still early, so treat it as an interesting fact, not a reason to eat more.
The trade-off: macadamias are low in protein and higher in calories than most nuts. If protein is your goal, almond or peanut butter does more. Our macadamia vs almond butter comparison lays out the numbers side by side.
How do you use macadamia nut butter?
Use it anywhere you'd use another nut butter. Its mild flavor also lets it go places peanut butter can't.
- Spread on toast, with or without fruit.
- Dip strawberries, apple slices or banana.
- Swirl into yogurt or oatmeal.
- Warm it slightly and drizzle over ice cream.
- Blend into smoothies for body and richness.
- Whisk with lime, soy sauce and a little honey for a dressing or noodle sauce.
- Eat it straight off the spoon. No judgment.
Why is macadamia butter more expensive?
Macadamias themselves are among the pricier nuts. Trees take years to start producing, and the shells are famously hard to crack.
That cost carries through to the jar. Some brands cut it with cheaper nuts or oils, so read the ingredient list if you want macadamias to be the main event.
How is Asher's Nuts different from plain macadamia butter?
Ours starts with macadamias as the first ingredient, then blends in walnuts and 70% dark chocolate.
Founder Asher started making it after a stretch of eating peanut butter every day left his gut, in his words, "a disaster." He bought a food processor, some macadamias and some walnuts, and made a jar. It was gone in three days. He still grinds every batch by hand in San Francisco (the full story).
The walnuts add about 1.1 g of plant omega-3 (ALA) per 2 tablespoons, which macadamias alone don't have much of. A little raw honey, coconut, vanilla, Ceylon cinnamon and sea salt finish it. That's about 3 g total sugars per serving. See what makes Asher's Nuts special for the full ingredient rundown.
Quick facts
- Macadamia butter is ground macadamia nuts. It needs no added oil.
- Raw macadamias are about 76% fat by weight, mostly monounsaturated (USDA).
- 2 tbsp (32 g) of plain macadamias: about 230 calories, 2.5 g protein, 2.8 g fiber.
- A good source of manganese, thiamin and copper.
- Stir if it separates. Refrigerate to keep it firm.
FAQ
Is macadamia nut butter healthy?
It can fit a balanced diet. It's rich in monounsaturated fat and some minerals, but it's calorie-dense and low in protein, so portions matter. Read our take on whether nut butter is good for you.
Does macadamia butter need to be refrigerated?
It isn't always required, but the fridge keeps the oils fresher for longer and slows separation. Our jar keeps 2 to 3 months in the pantry once opened, or 6 to 12 months in the fridge.
Can you make macadamia butter at home?
Yes. Blend macadamias in a food processor, scraping down the sides, until smooth. That's how Asher made his first jar.
Is macadamia butter safe for nut allergies?
No. Macadamias are tree nuts. Anyone with a tree nut allergy should avoid it.