Sweet and Salty Macadamia, Cashew and Maple Butter

I shouldn’t do this to you. Seriously, I feel bad.

This is just wrong.

Some things are better left alone, you know. This is probably one of them. For once you’ve had a taste of this nut butter, life as you know it will never be the same. You will be forever addicted and will probably blame me for it.

And damn me for it, too.

Macadamia Cashew Maple Butter

I would hate for that to happen, but now that I’ve teased you on FB and Instagram, guess I don’t have much of a choice but to share the recipe with you.

Don’t say I haven’t warned you, though. You can still walk away. Seriously. Just hit the back button, close this window, or click a link, any link. This one right here, why not?

No? You won’t leave? Are you SURE you wanna do this? Really, really, reeeeally sure?

Okay then. Let’s do this. But promise you won’t curse me when you try and inject this thing directly through your veins, alright?

Macadamia Cashew Maple Butter | by Sonia! The Healthy Foodie

Add your nuts to the bowl of your food processor. Now don’t go use jumbo macadamia nuts and whole cashews; pieces will work just fine here.

So in go your raw macadamia nuts and cashew pieces. Now flick that switch to the “on” position!

Macadamia Cashew Maple Butter | by Sonia! The Healthy Foodie

Contrary to all the other nut butters that we’ve made so far, you’ll see that this one happens FAST!

Indeed, the elevated oil content in macadamia nuts makes them turn into butter quickly and painlessly. A mere 30 seconds into the process, you should already be looking at a paste that looks pretty much like the one pictured above.

Macadamia Cashew Maple Butter | by Sonia! The Healthy Foodie

Let the blade spin for another minute or so, and you’ve already got what looks like a decent nut butter! But we want our butter to be really, really smooth and creamy for this project. So let’s just scrape the sides and start that motor again.

Macadamia Cashew Maple Butter | by Sonia! The Healthy Foodie

OH! Did you see that? Be still my heart!

Another 3 to 4 minutes will suffice to get your nut butter insanely smooth and creamy, just like this one.

Macadamia Cashew Maple Butter | by Sonia! The Healthy Foodie

Now time to add more deliciousness.

Throw in the vanilla seeds or extract, salt, ghee and maple syrup.

Then put that lid back on and flick that switch to on one more time.  Let that blade spin just until everything is nicely combined, which again, really won’t take long. Oh, maybe 10-15 seconds. If that.

Macadamia Cashew Maple Butter | by Sonia! The Healthy Foodie

Remove the blade, delicately mix in the Fleur de Sel and transfer your now finished (but not yet ready to eat) nut butter to a glass jar.

Now the reason why you want to add the Fleur de Sel at the very end like this and delicately mix it in is because you don’t want to destroy the precious and delicate little clusters. You want them to remain whole so that when they hit your tongue, they deliver an instant and concentrated hit of salt directly to your taste buds.

This causes a very distinct and sharp contrast between the sweet and salty and I think that it somehow sends waves of pure ecstasy directly to your brain.

Crack, pure crack, I tell you!

Macadamia Cashew Maple Butter | by Sonia! The Healthy Foodie

Alright, so once your nut butter is finished (but not yet ready to eat) and jarred, place it WAY WAY FAR in the back of your pantry and DO NOT TOUCH IT for at least 24 hours.

Seriously. Resist the urge. That butter needs get back to room temperature to be at its best. The flavors will have a chance to mingle and fully develop and the texture will go from kinda liquid-y to smooth and creamy and luscious and marvelously intoxicating.

Trust. Give it some rest.

Macadamia Cashew Maple Butter | by Sonia! The Healthy Foodie

After you’ve successfully waited 24 hours without totally losing your mind and scraping the paint off every single wall in your home, grab that jar, walk to your nearest neighbors’ and beg them on your knees to please, please take this jar of crack away from you!

Before you walk out, seriously warm them that you may, under no circumstances, be held accountable for any addiction that may result from their eventual decision to consume the goods that you are leaving under their precious care.

You think I’m kidding? Absolutely not! I am seriously warning you: Be careful. This stuff is HIGHLY, EXTREMELY, BADLY ADDICTIVE.

Macadamia Cashew Maple Butter | by Sonia! The Healthy Foodie

Really, not once have I seen the bottom of a jar of nut butter quite as fast as I did with this one. This is definitely a nut butter that you want to consider as a treat. Have a teaspoon after a meal if you’re the kind who likes to end their meals with a little something sweet, or have a tablespoon with breakfast every once in a while.

DON’T, I REPEAT DON’T EVER SIT YOURSELF DOWN WITH JAR AND SPOON IN HAND. That would be the end of you, I swear.

I probably should come up with printable warning labels so you guys can print and apply them to your jars…

But really, you know what? I think you should forget you ever saw this recipe. Walk away from here and don’t ever make it.

Trust me, you’ll thank me for it.

Sweet and Salty Macadamia, Cashew and Maple Butter

Yield: Yields approx. 2 cups

NF based on 1 tbsp

Sweet and Salty Macadamia, Cashew and Maple Butter

INGREDIENTS

  • 2 cups raw macadamia nuts
  • 1 cup raw cashews (use pieces)
  • 1/4 cup ghee
  • 1/2 cup pure maple syrup (Canada Medium or Grade B)
  • 1/2 tsp Himalayan salt
  • generous pinch Fleur de sel
  • 1 vanilla bean, seeds scraped (or 1 tbsp pure vanilla extract)

INSTRUCTIONS

  1. Add macadamia nuts and cashew pieces to the bowl of your food processor.
  2. Process for about 5 minutes total, stopping to scrape the sides once or twice, until the butter is real smooth and creamy.
  3. Add salt, ghee, vanilla and maple syrup and resume processing until just incorporated.
  4. Remove blade, gently mix in Fleur de Sel with your rubber spatula and then transfer your finished butter to a half pint glass jar.
  5. Let your nut butter rest for 24 hours to allow flavors to fully develop and texture to get where it's supposed to be.
http://thehealthyfoodie.com/macadamia-cashew-maple-butter/

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Comments

  1. says

    Yep..I just bought a fancy new food processor and it is just begging to be used.
    This looks INSANE.
    Like so insane that it may replace my love of peanut butter (I know, not paleo.. but I ADORE IT!)
    But, it looks like there is a new kid in town!

    • says

      Oh poor peanut butter will get a serious hit once you’ve had a taste of this one I’m afraid! Which can’t be a bad thing…

      I used to love peanut butter too, but make so many varieties of other nut butters now, I don’t miss it not even one bit. Well, okay, maybe one bit now that you’ve mentioned it. But by tomorrow, I won’t be missing it anymore. Maybe…

      Okay, gotta think of something else. GAH! Cashew butter. Oh yeah. There we are. See? Gone. Almost.

      Alright, I’m outa here. :) Now you go put your new fancy food processor to good use, make this decadence and tell me how you liked it. I’m sure good ole PB will be pretty jealous!

    • says

      LOL! Thank you so much Jessica! I hope you like this as much as I did! And why do I get the feeling that you’ll end up using this one as a fabulous frosting on mini cupcakes or something? By the way, it works really really well with chocolate. Just sayin’… ;)

  2. says

    I think you’ve hit the sweet spot with this nut butter Sonia.
    I love all the nut butters you’ve made so far (sunflower seeds, cashews, almonds, etc…); but this one, this one looks like heaven on earth.

    And BTW I’m expecting you to ship me at least one jar of it. Actually I know for a fact that you will, because you’re just that kind of person. Am I right?

    • says

      I’m that kind of person? Really? You think so? Ha! Maybe if I hadn’t finished the entire jar already, I would send some to you… but unfortunately, that one didn’t last too long.

      Maybe next time I make a batch. IF you’re nice. Really, really nice. Then I may consider… ;)

  3. says

    Who can resist a food that comes with a warning label? I know this would be dangerous for me b/c we’ve HUGE containers of macadamia nuts in the past and they last maybe 1 or 2 days. Yikes.

    • says

      1 or 2 days? Yikes! Then I figure this butter wouldn’t last you an hour. Not even sure you’d be able to let it rest overnight… ;) I think your jar would need the biggest warning label of all, perhaps with big flashing lights, even! ;)

  4. Katie says

    This sounds so delicious! I was wondering if there was an alternative to the macadamia nuts because I can’t find them anywhere in my town. Thanks!

    • says

      Well, Katie, I suppose you could use just about any nut that you wanted to, only since macadamia is really at the base of this recipe, the final product will be fairly different. And macadamia nuts are soooo crazy good! Ever tried ordering them online? Nuts.com is a really awesome source, if you’re looking for one.

  5. Arianna says

    I don’t even know where I first saw this recipe (goodgawker?), but the link has been at the top of my Inbox for quite a while. I finally made it today (March 2nd!), as a Christmas gift (yes, I’m that late…). Friend is vegan, so I replaced the ghee with coconut oil. Also I used roasted macadamias because that’s what I had, and did not use the Fleur de Sel, because I didn’t have any. My modified version is still sinfully delicious! So much so, that I’m rethinking the whole gifting part :) thank you for the recipe, it’s a keeper for sure!

    • says

      HAHAHA! I guess you’ll need to make another batch for yourself, Arianna! :) I sure hope that your friend will appreciate their Christmas gift. And thank you so much for leaving this amazing feedback. It never fails to make my day when someone tells me they liked one of my recipes just as much as I did! Thanks, Arianna. You totally rock! :)

  6. Katie says

    Oh man! Made this last night – just had a few licks from the rubber spatula and it was SO GOOD! Can’t wait to try it again tonight after it’s had time to settle and flavors meld.

    Keep the awesome-ness coming!

  7. Kentucky Lea says

    I am SO glad I only made a half batch… I let it sit overnight (not a full 24 hours) and it is now gone at 3:12pm – I don’t think I could handle the workout that would be required if I’d made a whole batch!!!!

      • Kentucky Lea says

        FYI – I have a husband and 4 children, I’ve now made 6 of your butters and I’ve yet to share them! LOL! (I did give my mother some taste samples when she visited, knowing full well she’d leave and no longer have access to them :-)

      • says

        SIX OF THEM??!?! WOW! And you liked ‘em all? Oh my, now you are making me itch to create a new variety. I think I need to start wracking my brains as to what kind I’m going to come up with next. :)

        And ps, tastes samples, as in to take home with her? Wow. did your mom ever get lucky! :D

  8. Don says

    recipe looks great… I found Macademia nuts at Costco yesterday for a great price but didn’t realize they were dry roasted until I got home. Can I make this nut butter with dry roasted Macademia nuts or do they have to be raw? Thank you!

    • says

      OH! Dry roasted you say? YUM! I’m 99.9% positive that this will not only work, but it will also be soooooooo very yummy! The final texture may be a little softer, since the dry roasted nuts would contain a little less moisture, but I really wouldn’t let that stop me from trying. I’d probably just add a handful more cashews to make up for it…

      Please, please report back if you end up trying it. I would LOVE to hear how it turned out.

      And now, I need to find me some of those dry roasted Macadamia nuts! ;)

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