Roasted Macadamia Nuts — Salted - 1 lb (16 oz)

4.8 total reviews

Size 1 lb (16 oz)$19.97($1.25 / ounce) 2 lb (32 oz)$31.97($1.00 / ounce) 3 lb (48 oz)$44.97($0.94 / ounce) 5 lb (80 oz)$64.97($0.81 / ounce)

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Macadamia nuts take 7 to 10 years of growth before the tree produces commercially viable yields, and the shells require approximately 300 psi of mechanical pressure to crack open, roughly twice what walnuts need. That production reality is reflected in what makes macadamias distinct: a creamy, buttery texture that no other nut matches, and a naturally sweet flavor that works equally well in savory cooking and dessert baking. These are whole shelled macadamia kernels, roasted and lightly salted. Browse the full Macadamia Nuts collection for all available formats.

What You're Buying

Form: whole shelled macadamia nut kernels.

Processing: roasted, lightly salted.

Ingredients: Macadamia Nuts, Peanut Oil, Salt.

Packaging: resealable food-safe stand-up bag, available in 1 lb, 2 lb, 3 lb, and 5 lb sizes.

Good Source of 7 Key Nutrients

Per the product label, each one-ounce serving is a good source of: Protein, Manganese, Heart-Healthy Fats, Dietary Fiber, Iron, Vitamin A, and Thiamine.

Savory Roasted, Not Sweet-Glazed

These macadamias are roasted and lightly salted with a classic savory preparation. The flavor is buttery, delicate, and savory-salted. If you are looking for honey-roasted or sweet-glazed macadamia products, this is a different flavor profile. For straight snacking, baking applications like white chocolate macadamia cookies, and savory cooking uses like macadamia-crusted fish, the roasted and salted format is the correct product. The light salt enhances the natural buttery flavor without pushing the nut into sweet territory.

How to Use Roasted Macadamia Nuts

Solo Snacking

A small handful of 10 to 12 kernels per serving is a satisfying snack that delivers substantial fat and calories, which works well between meals or as a late-afternoon hunger buffer. The creamy texture makes them feel like a richer snack than a handful of Almonds or Cashews at the same serving size.

White Chocolate Macadamia Cookies

Roughly chopped roasted macadamias folded into a butter-sugar cookie base with white chocolate chips is the classic baking use. The flavor combination is popular enough to appear year-round in bakeries and makes a standout choice for holiday cookie exchanges because the flavor profile differs from what most home bakers default to.

Macadamia-Crusted Fish

Pulse roasted macadamias to a rough crumb in a food processor or crush in a sealed bag. Press the crumb onto a seasoned fish fillet (mahi-mahi, halibut, or sea bass work well), sear the coated side in butter or neutral oil over medium-high heat for 2 to 3 minutes until golden, then finish in a 400°F oven for 5 to 8 minutes depending on thickness. The macadamia crust develops a savory-sweet flavor profile that pairs well with tropical fruit salsas.

Ice Cream and Dessert Toppings

Chopped macadamias scattered over vanilla, coconut, or caramel ice cream add crunch and flavor. Particularly effective with tropical-flavored ice creams like coconut or mango where the flavor pairing works naturally.

Tropical Trail Mix

Combine roasted macadamias with Dried Pineapple, coconut flakes, and dark chocolate chips for a tropical-style trail mix that tastes noticeably different from standard nut mixes.

Salads and Baked Goods

Macadamias paired with mango, pineapple, or grilled peaches on a green base deliver a distinctive tropical flavor combination. For baking, fold chopped macadamias into banana bread, lemon pound cake, or coconut layer cake batter or scatter on top before baking.

Choosing the Right Size

The 1 lb bag suits regular snackers and home bakers using macadamias for occasional cookie batches or topping use. The 2 lb size covers regular baking use across a month or households where multiple people snack from the same bag. The 3 lb and 5 lb bags suit bulk baking, restaurant use, or anyone going through macadamias faster than smaller bags can sustain. For the 3 lb and 5 lb sizes, transfer half to the freezer immediately on arrival. Macadamias are more fat-rich than most other nuts and the freezer extends usable shelf life to 2 years without changing texture or flavor. Browse Nuts & Seeds for the full range of nut varieties.

Storage

Seal the bag after every use and store in a cool, dry place. Pantry shelf life is 6 to 9 months from the pack date in a sealed bag. Refrigerating extends shelf life to 12 months. Freezing extends it to 2 years with no texture or flavor change after thawing. Refrigerate immediately if you will not use the bag within 4 to 6 weeks of opening. For the 3 lb and 5 lb bulk sizes, transfer half to a sealed freezer bag on arrival and work through the pantry portion first. Rancid macadamias taste soapy or metallic. Fresh macadamias taste delicately buttery and mildly sweet. If the batch tastes wrong, it has gone rancid.

Roasted Macadamia Nuts Guarantee

Every Nut Cravings order is backed by a 100% satisfaction guarantee. If your macadamia nuts arrive below the freshness or quality you expect, contact our team and we will make it right. Browse the full Macadamia Nuts collection for all available formats, or explore Nuts & Seeds for the complete range.

Customer Reviews

Frequently Asked Questions

Why are macadamia nuts so expensive?

Three production factors drive the price. First, macadamia trees take 7 to 10 years after planting before producing commercially viable yields. That long lead time makes macadamia farming a generational investment with high capital tied up before any return. Second, the shells are the hardest of any commercial nut, requiring approximately 300 psi of mechanical pressure to crack them open, roughly twice the force needed for walnuts. The cracking equipment required is expensive to operate and maintain. Third, commercial production is geographically concentrated in Hawaii, Australia, and South Africa, regions with the specific tropical climate macadamias require. This geographic concentration limits global supply and means any disruption from weather or logistics hits price quickly. The per-pound price of macadamias genuinely reflects their production cost rather than a brand premium over a cheaper alternative.

Are these sweet-glazed or honey-roasted macadamias?

No. These are roasted and lightly salted, a classic savory preparation. The flavor is buttery, delicate, and savory-salted, not sweet or honey-glazed. If you are searching for Mauna Loa Golden Macadamias, honey-roasted macadamias, or any sweet-glazed macadamia product, these will not match that flavor profile. For straight snacking, Hawaiian-style baking (white chocolate macadamia cookies, macadamia-crusted fish), and any savory cooking application, the roasted and salted format is the correct product. The light salt enhances the natural buttery flavor of the macadamia without pushing the nut toward sweet territory.

Are macadamia nuts good for keto?

Yes, macadamias are the most keto-compatible tree nut available on a macronutrient basis. At 1.5g net carbs per ounce (3.9g total carbs minus 2.4g fiber), they have the lowest net carb content of any common tree nut. The 21.5g predominantly monounsaturated fat per ounce aligns directly with ketogenic macro goals. Zero added sugar, zero trans fat, and a glycemic impact of effectively zero make them compatible with the strictest ketogenic dietary patterns. The palmitoleic acid in macadamias also specifically improves insulin sensitivity, which reinforces the metabolic goal of ketogenic eating through a lipid signaling mechanism rather than just carbohydrate restriction. For anyone on keto who wants variety in their nut selection, macadamias are the best macronutrient fit of any tree nut option.

How long do roasted macadamia nuts stay fresh?

6 to 9 months at room temperature in the sealed bag in a cool, dry place. Up to 12 months refrigerated. Up to 2 years frozen with no texture or flavor change after thawing. Seal the bag tightly after every use. Refrigerate immediately if you will not use the bag within 4 to 6 weeks of opening, given macadamias' high fat content which makes them more susceptible to oxidative rancidity than lower-fat nuts. For the 3 lb and 5 lb bulk sizes, transfer half the quantity to a sealed freezer bag on arrival and work through the pantry portion first. Rancid macadamias taste soapy or metallic. Fresh macadamias taste delicately buttery and mildly sweet. If the batch tastes wrong, it is rancid.

How do I make macadamia-crusted fish?

Pulse roasted macadamias briefly in a food processor to a rough crumb, or crush them in a zip-lock bag with a rolling pin. Combine with a small amount of panko breadcrumbs if you want a lighter crust (roughly 2 parts macadamia to 1 part panko). Season the fish fillet (mahi-mahi, halibut, or sea bass work best) with salt and pepper. Brush lightly with Dijon mustard or beaten egg to act as adhesive, then press the macadamia crumb firmly onto the surface. Sear the coated side down in butter or neutral oil over medium-high heat for 2 to 3 minutes until golden, then flip and finish in a 400°F oven for 5 to 8 minutes depending on thickness. The macadamia crust should be golden and fragrant. Serve immediately with a tropical salsa (mango, pineapple, cilantro, lime) for the full Hawaiian profile.

Are macadamia nuts safe for someone with a peanut allergy?

Macadamias are tree nuts, not peanuts, and macadamia allergy is distinct from peanut allergy. Many people with peanut allergies tolerate tree nuts including macadamias without issue. However, our facility processes peanuts on shared equipment with tree nuts, creating a cross-contamination risk for people with severe or anaphylactic peanut allergies. If the peanut allergy is anaphylactic, these macadamias may not be safe due to the shared production environment. If the allergy is mild, discuss with your allergist before using these macadamias. If you have a confirmed macadamia or tree nut allergy specifically, this product is not suitable.

Why do macadamias have so little protein compared to almonds or cashews?

Macadamias are structurally a very high-fat nut at 21.5g fat per ounce, which leaves less compositional room for protein than lower-fat nuts like almonds (14g fat, 6g protein) or cashews (12g fat, 5g protein). The nutritional composition of a nut reflects its evolutionary biology and growing environment rather than any processing decision. Macadamia kernels are exceptionally energy-dense because the tree invests heavily in fat storage in the seed, which supports germination and early seedling growth in its native subtropical environment. The trade-off is lower protein relative to other tree nuts. If protein is your primary nutritional goal from a nut snack, almonds and pistachios serve that goal better per ounce. If MUFA fat profile, manganese, thiamine, ketogenic macros, or the unique palmitoleic acid content are your goals, macadamias lead the category on all of them.

How many macadamia nuts should I eat per day?

One ounce per day (10 to 12 kernels) is the standard recommendation and the serving size used in the clinical trials showing cardiovascular benefit. At 204 calories per ounce, one daily serving contributes meaningfully to caloric intake without dominating it in a balanced diet. Two ounces per day (approximately 400 to 408 calories from macadamias) is practical for people on higher-calorie or ketogenic dietary patterns where the fat calories serve a specific macronutrient goal. Unlike Brazil nuts, macadamias have no tolerable upper limit on daily consumption from any specific nutrient: there is no compound in macadamias that accumulates to harmful levels at normal eating quantities. The practical limit is caloric: at 204 calories per ounce, eating more than 2 to 3 oz daily requires deliberate accommodation in the rest of the day's eating. Pre-portion into 1 oz servings from the bag to make the calorie tracking easy rather than eating from the open bag.

Where do these macadamia nuts come from?

Hawaiian-sourced. Hawaii has been the center of American macadamia production since the early 20th century and remains the source most closely associated with premium macadamia quality in the American market. Hawaiian macadamias are grown in the volcanic soil of the Big Island and Maui, which produces a kernel with the full-fat, creamy-buttery flavor that macadamias are known for. The volcanic mineral content of Hawaiian soil and the consistent tropical climate of the islands produce macadamias that are recognized in the specialty nut trade as among the best available. The nuts are roasted at our Monroe, New York facility after arriving from Hawaii and packed fresh in resealable bags for direct fulfillment.