Definitions for "Macadamia Nuts"
Little round, buttery tasting nuts similar in size to the hazelnut. The macadamia nuts are grown locally, mostly on the island of Hawaii.
Rich, cream-colored, round nuts now raised primarily in Hawaii. Generally used in baked goods or served, salted, as a snack, they are high in fat and expensive. The macadamia tree is native to Australia and is named for John McAdam, the scientist who first cultivated it.
Macadamias are extremely hard and round, making them very difficult to crack. They are readily available already shelled, but if you wish to do the job yourself, preheat the oven to 150 F. Spread the nuts in a single layer in a baking sheet and roast for 2 hours (very large nuts may roast for up to 4 hours). Remove and let cool. Place a nut in the indent of a chopping block (or even a crack in the sidewalk) and rap it sharply with a small hammer. The nuts will almost always come out whole. Macadamia nuts in the shell can be husked and kept in a basket in a dry place up to 6 months. Unshelled macadamias may be frozen and used as needed. To salt them, saute the nuts in a little butter or oil. Lightly salt them, then cool and place in an airtight jar. Or, soak the nuts in salted water overnight, then place in a single layer in a baking sheet and dry for one hour at 150 F.