Native to Australia, macadamia nuts are now also grown in Hawaii, Central and South America and the Caribbean. The sweet, buttery nut is encased in a hard and extremely difficult to open shell. Macadamia nuts are used in baking, in stir–fries, crushed and used to coat chicken or fish before frying, or as a dessert nut with fruit and cheese. They make a good substitute for candlenuts in Asian cooking or pine nuts in pesto. The oil, which is extracted from the nut, is excellent in salad dressings, but loses its flavour when heated. Once shelled, store the nuts in a sealed container in the fridge as their high fat content makes them turn rancid fairly quickly. For the same reason, only buy shelled nuts that have been vacuum–packed. Macadamias are also sold roasted.
Also known as — bobble nut, Queensland nut
Recipe by LifeStyle FOOD