Mad About Macadamias
Nothing Equals the Flavour of Fresh Macadamia Nuts
Widely cultivated in Australia, Hawaii, South Africa, Kenya and Central America, macadamias are known throughout the world as a very tasty but decadent delicacy! The perceived "decadence" is likely due to the high fat content of this very rich nut. However, it's important to bear in mind that as with all nuts, the fat is mostly unsaturated. In fact, the oil from macadamias is considered to be very stable with the highest percentage of mono-unsaturates of any other plant food, exceeding that of both olive oil and canola oil. Other nutrients include Vitamins A1, B1, B2, niacin and essential elements such as calcium, iron, phosphorus, magnesium and potassium.
Like their nut "siblings," macadamias contain absolutely no cholesterol. A recent study at an Australian hospital concluded that eating between 6 to 20 whole macadamia nuts per day actually lowered harmful blood cholesterol by 7% and triglycerides by 25% when compared to a diet high in complex carbohydrates. Read about similar findings for walnuts elsewhere in this newsletter.
There are numerous studies into the health benefits of nuts in relation to heart disease and weight loss which is continuously being added to information pages easily found on the internet (see below for some nut info sources). So don't be scared to indulge your passion for macadamias and other nuts — they are good for you!
Their high oil content means macadamias are more susceptible to oxidation than other nuts, making proper storage a priority. All nuts are best stored in the freezer using tightly-sealed bags or plastic containers.
A helpful hint: when removing macadamias from the freezer, take only the amount of nut meats you plan to use and place them into an airtight container. In an open container the nuts will tend to rehydrate and may become soggy and less flavourful. After allowing an hour or so to adjust to room temperature, the nuts will be ready to use.
Like most tree nuts macadamias are definitely ready to eat in their "raw" state and quite delicious. Our expert nut taster Richard describes them as satisfyingly crunchy with a clean, milky taste and creamy finish. Mmm… nothing beats the taste of fresh macadamia nuts -- however, dry-roasting them brings out even more of their delicate flavour and is a very easy procedure. Read on for a simple roasting recipe as well as some other delicious recipes using the majestic macadamia nut!
Dry Roasted Macadamias
Pre-heat oven to 275ºF
Spread the nuts on a shallow baking tray
Roast for approximately 15-20 mins, stirring once half-way through
The South African macadamias we introduced in last season's product line-up were so superb that they required little or no seasoning. But if you do like a little salty taste, add the salt after roasting, while the nuts are still warm.
Sue's Roasted Macadamias
Follow directions for Dry Roasted Macadamias
After the initial 15 mins. roasting, transfer nuts to a bowl and add the following:
Bragg's All Purpose Seasoning -- a few squirts (this is a liquid seasoning, similar to soy sauce but less salty -- available at your health food store). If substituting with Tamari soy sauce, use less!
Jensen's Veggie Broth Mix (a superb, high-potassium mix of dehydrated veggies with NO added salt -- ask at your health food store) -- sprinkle enough to cover nuts.
Nutritional yeast - approx. 2 tb
Optional: dash of chili powder, cayenne, garlic or curry powder, or other favourite seasonings.
Mix together thoroughly, transfer nuts back to baking tray and roast for another 20-25 mins. If your oven is like ours and quickly overheats, turn it down to 200ºF for the second roasting. Remove from oven, leaving at room temperature for an hour or so before transferring to serving dish (they will stick to the baking tray but are easily dislodged).
Once cool, roasted nuts keep very well stored in a twist-tied plastic bag for weeks.