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NUT CRAVINGS - Roasted & Salted Macadamia Nuts - No Shell Packed Fresh in Resealable Bag - Healthy Protein Food Snack Food Assortments Hazelnut - 1 lb (16 oz)

NUT CRAVINGS - Roasted & Salted Macadamia Nuts - No Shell Packed Fresh in Resealable Bag - Healthy Protein Food Snack Food Assortments Hazelnut

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$19.97 USD
$19.97 USD
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Macadamias are one of the few nuts where the price actually reflects the farming reality. The trees take 7 to 10 years to start producing. The shells are the hardest of any commercial nut (commercial crackers apply 300 psi to open them, twice what it takes for walnuts). Most of the world's production comes from a narrow belt of Hawaiian, Australian, and South African growing regions. All of that shows up in the shelf price, which runs higher than almonds, cashews, or pecans by a meaningful margin.

What you get is worth it for certain uses. Macadamias have a creamy, almost buttery texture that no other nut matches. The flavor carries a natural sweetness that pairs with both savory and dessert applications. Premium macadamia nuts show up in Hawaiian-style cookies, white chocolate macadamia combinations, crust coatings for grilled fish, and in the hands of serious snackers who don't mind paying more for a genuinely better nut.

Ours are Hawaiian-sourced, shelled, roasted in-house, and lightly salted. Packed fresh in resealable bags at our Monroe, NY facility. OU kosher certified. Available in 1 lb through 5 lb sizes.

What You're Buying

  • Form: whole shelled macadamia nut kernels

  • Processing: dry-roasted in-house, lightly salted

  • Origin: Hawaiian-sourced

  • Packaging: resealable food-safe stand-up bag

  • Shelf life: 6 to 9 months pantry, up to 12 months refrigerated, 2 years frozen

  • Kosher: OU certified

  • Allergen note: tree nuts, processed on shared equipment with other tree nuts and peanuts

Why Macadamias Are Worth the Price

Three reasons people who know macadamias keep buying them.

First, the texture. Macadamia kernels are distinctly creamy, almost like eating a firm cheese or a high-quality butter in nut form. No other nut has that mouthfeel. Almonds are crunchy, cashews are meaty, pecans are tender-crisp -macadamias are creamy, and that's the texture that makes them work in applications where other nuts would taste wrong.

Second, the flavor works in both sweet and savory without compromise. White chocolate macadamia cookies are the classic sweet example. Grilled mahi-mahi with a crushed macadamia crust is the savory version. Most other nuts lean heavily one direction or the other; macadamias genuinely do both.

Third, nutrition per serving is genuinely good. Macadamias are the highest-fat nut, but the fat is almost entirely monounsaturated (the heart-healthy kind). Low protein relative to other nuts, but high in B vitamins, manganese, and thiamine. The caloric density plus fat content means a small handful is genuinely satisfying.

Nutrition per Ounce (About 10-12 Kernels)

  • 204 calories

  • 2g protein

  • 21g fat (mostly monounsaturated)

  • 2g fiber

  • 2g net carbs

  • 58% DV manganese (one of the highest food sources)

  • 22% DV thiamine

  • Solid copper, iron, magnesium

Note on "Golden Crunch" Searches

If you're searching for Mauna Loa's "Golden Macadamias" or similar branded sweet-glazed macadamia products, our roasted and salted macadamias are a different flavor profile. These are classic savory-roasted with a light salt finish, not a sweet or honey-glazed flavor. For straight macadamia snacking, Hawaiian-style baking, or savory cooking applications, these are the standard. For sweet-glazed macadamia flavors specifically, you may want a different product.

How People Use Them

Solo snacking is the single biggest use. A small handful (10-12 kernels = 1 oz) is a satisfying snack that delivers substantial fat and calories, which works well between meals or as a late-afternoon hunger buffer. The creaminess makes them feel like a richer snack than a handful of almonds or cashews would.

White chocolate macadamia nut cookies are the classic baking use. Roughly chopped roasted macadamias folded into a butter-sugar cookie base with white chocolate chips. Hawaiian bakeries run this year-round; the rest of us usually make them at Christmas.

Crusts for grilled and roasted fish. Mahi-mahi, halibut, and sea bass coated in crushed macadamias before pan-searing picks up the sweet-savory Hawaiian fusion flavor profile. Works with chicken too if you want to try it on poultry.

Ice cream and dessert toppings. Chopped macadamias scattered over vanilla, coconut, or caramel ice cream. Particularly good with tropical-flavored ice creams like coconut, pineapple sorbet, or mango.

Tropical trail mix. Combine with dried pineapple, dried mango, coconut flakes, and a dark chocolate chip for a Hawaiian-style trail mix that reads distinctly different from standard nut trail mixes.

Salads with tropical fruit. Macadamias paired with mango, pineapple, or grilled peaches on a green base deliver a Hawaiian luau flavor combination.

Hawaiian-style cake toppings. Lemon pound cake, coconut layer cake, or banana bread with chopped macadamias folded in or scattered on top.

Holiday and gift cookie exchanges. White chocolate macadamia cookies are reliably a top performer at any cookie exchange because the flavor profile isn't what most home bakers default to, so they stand out.

How Freshness Holds Up

Macadamias are more fat-rich than most other nuts, which means they go rancid faster than almonds or peanuts. Seal the bag after every use and refrigerate it if you won't use the bag within 4 to 6 weeks. For the 3 lb or 5 lb bulk sizes, move half to the freezer on arrival. Freezing extends shelf life to 2 years without changing texture or flavor.

Rancid macadamias have a soapy, metallic taste. Fresh ones taste delicately buttery and sweet.

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