Macadamia Nuts
Also known as Australian nuts, macadamias have notoriously hard shells guarding round, plump kernels with an exceptionally rich, silky texture — among the most oil-rich nuts there are.
Nutrition
Macadamia nuts pack about 76 grams of fat per 100 grams, making them one of the fattiest nuts around, with monounsaturated fats accounting for most of that total. They're also a good source of manganese, and it's this high fat content that gives them their signature dense, rich texture.
How to Choose
For nuts still in the shell, look for ones that are whole, hard, and free of cracks or mold spots. Shelled kernels should be round and plump with an even, creamy color, and should smell richly nutty and buttery — never rancid. A high proportion of broken pieces is a sign of lower quality.
Cooking
Macadamias are delicious eaten on their own as a snack, and their smooth, dense texture also makes them popular chopped into baked goods or blended into vegan creams and nut butters. Their rich, buttery flavor lends vegetarian desserts a silkiness that's remarkably close to dairy.
Storage
Given their very high oil content, macadamias keep best sealed and refrigerated or frozen, which slows rancidity and extends shelf life to roughly six months. Once opened, aim to finish them within 1–2 months before rancid off-flavors set in.
Tips
Macadamia shells are exceptionally hard — a standard nutcracker often won't crack them, which is why most kernels sold today have already been professionally shelled. If buying nuts in the shell, look for one with a visible crack to make opening easier. Crushed macadamias pressed onto tofu or mushrooms before pan-frying create a crisp, savory nut crust — a distinctive twist for vegetarian cooking.
