By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
495 cal · 10 min
Macadamia Nut Butter
Recipe GLPR35f571862b6727
A creamy, natural spread made from roasted macadamia nuts blended with warm vanilla and cinnamon. Perfect for spreading on toast, drizzling over fruit, or using as a dip. This simple recipe requires just a few ingredients and minimal prep time, yielding a smooth, luxurious nut butter.
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Ingredients
1 cup Roasted macadamia nuts
1 Tablespoon Macadamia nut oil
½ teaspoon Vanilla extract
¼ teaspoon Ground cinnamon
Directions
Add roasted macadamia nuts to a food processor or high-powered blender. Process on high speed, pausing every 2 minutes to scrape down the sides of the bowl with a spatula. Continue blending until the nuts release their natural oils and transform into a smooth, creamy consistency, approximately 8–10 minutes total. The mixture will first appear crumbly, then form a ball, and finally become a silky butter.
Once the nut butter reaches a smooth consistency, add the macadamia nut oil (if using for extra creaminess), vanilla extract, and ground cinnamon.
Using a stand mixer on low speed or by pulsing the food processor, blend the ingredients for 30–45 seconds until the vanilla and cinnamon are fully incorporated and evenly distributed throughout the butter. Do not overmix once these ingredients are added, as over-processing may cause the nut butter to become oily.
Transfer the macadamia nut butter to a clean glass jar and allow it to cool to room temperature before sealing. Store in an airtight container in the pantry for up to 2 weeks, or in the refrigerator for longer shelf life.
Comments
Macadamia nuts and macadamia nut oil are specialty items absent from regular inventory at Charlotte's major chains—Harris Teeter, Food Lion, Publix, Walmart, and ALDI all stock only peanut and almond butters in the nut aisle, so you'll need a dedicated trip to Whole Foods or an online order to source them. At roughly $12–15 per pound for macadamia nuts and $15–20 per bottle for the oil, the cost per serving easily exceeds $8–10, making this an occasional indulgence rather than a weeknight staple. The 10-minute stated time is honest if you own a food processor; the real bottleneck is sourcing the ingredients, not the blending itself. This is a same-night spread with limited reheating appeal, best suited to someone who already shops specialty stores or wants to gift a small luxury jar.
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