For National Macadamia Nut Day, enjoy them raw, roasted, or chocolate-covered.
Or try them cooked into a favorite bread, muffin, square, or fudge. They’re also great on chicken, fish, and pork, or tossed on a salad. Or try a little decadence, like my Hawaiian Macadamia Nut Bread.
Hawaiian Macadamia Nut Bread
Here’s a great way to enjoy the Polynesian flavors of Hawaii any time!
1 c flour
½ tsp salt
1 tsp baking soda
½ c butter, softened to room temperature
½ c sugar (not a substitute)
¼ c brown sugar
2 lg eggs
2-3 T sour cream (full fat)
1 c mashed ripe banana
¼ c milk
1 T grated fresh orange peel
1 T pure vanilla extract
½ tsp almond extract
1 c flaked, unsweetened coconut
1 c crushed pineapple, drained
1 c chopped macadamia nuts
Topping:
¾ c coarsely chopped roasted macadamia nuts
¼ c finely chopped macadamia nuts
¼ c flaked, unsweetened coconut
2 T brown sugar
Combine flour, salt & baking soda in a small bowl; set aside. Cream butter and sugar together in a large bowl. Then beat in the eggs, one at a time, followed by the sour cream, banana, milk, orange peel, and extracts. Stir flour mixture into butter mixture just till combined. Then fold in coconut, pineapple, and nuts. Spoon batter into well-buttered (or parchment paper lined) 9×5” loaf pan. Combine topping ingredients and sprinkle on top, pressing down into the batter slightly. Bake in center of oven at 350°F for 1 hour. Test doneness by inserting a wooden toothpick into center. If it comes out clean, it’s done. (If not, let cook another 10 min. Test again.) Let cool 1 hour on wire rack; then remove from pan and let cool on the rack to room temperature. Store in refrigerator, wrapped airtight.
KISS Tip: I prefer roasted, salted macadamia nuts, but you can use raw, if you prefer.
