This macadamia nut butter is perfect on Hawaiian or other sweet breads or muffins.


Recipe Summary

5 mins
10 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spread macadamia nuts on a baking sheet.

  • Bake nuts in the preheated oven until lightly toasted, 7 to 10 minutes. Let cool.

  • Place nuts in a blender or food processor; process until finely ground. Add butter and cognac. Process until just combined. Do not overmix, or the butter will heat up and separate.

  • Form macadamia nut butter into a log or pack into a crock. Store covered in the refrigerator until serving.

Cook's Note:

Substitute macadamia nut liqueur for the cognac if preferred.

Nutrition Facts

170 calories; protein 0.8g 2% DV; carbohydrates 1.1g; fat 17.8g 27% DV; cholesterol 30.5mg 10% DV; sodium 1.9mg. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
8.16.18 Super simple to prepare; I used my mini chopper that came with my immersion blender. Just a little "boozy but I didn't find that a major issue. Unlike cooking with cognac (or any liquor) where you are able to cook off the alcohol and just enjoy the intense flavor of the cognac you're basically just blending it into the butter. As I was pulling out the bottle of cognac I saw a bottle of Chambord (raspberry liqueur) and thought that might be another variation that would partner well with the macadamia nuts. I use flavored butters and spreads often so this one will be added to my collection. Amber Lynn Partridge thanks for sharing. Read More