This recipe will make almost a quart of macadamia nut butter. You can easily double or half the recipe.
*Macadamia nuts should be soaked and dried and/or roasted. This helps to reduce the small amount of phytic acid in the nuts. You can soak the nuts in water and salt for 7 hours and then dehydrate them. Then pour nuts on a cookie sheet and bake them at 350 degrees for 10 minutes.
Pour nuts into food processor. Process nuts until they are creamy. Add coconut oil, salt and honey if using. Blend until the nut butter is completely pureed.
The macadamia nut butter will set up once you refrigerate it. Adding coconut oil to the butter helps the macadamia nut butter to thicken and spread easily.
Store in the refrigerator. The macadamia nut butter keeps in the refrigerator for two months.