I fell in love with honey coconut macadamia peanut butter in Hawaii. It’s very expensive to order and ship, though, so I’ve figured out how to make a not-as-good-but-better-than-what-it-costs-to-get-here version.
Honey Coconut Macadamia Peanut Butter
Adapted from recipe found here to be more like I remember
- 3 T honey
- 3 t coconut oil, melted
- 1/2 t cinnamon
- 1/4 t salt (more or less to taste)
- 1.5 c raw whole macadamia nuts
- .5 c raw peanuts
Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, mix together honey, coconut oil, cinnamon and salt. Add nuts and mix to coat them with honey-coconut oil mixture. Spread nuts in a single layer on baking sheet. Bake for 10 minutes or until golden brown and roasted (watch carefully to keep from burning!). Remove from the oven. Let cool until easy to handle. Transfer roasted nuts to food processor or high speed blender and process until smooth (should take less than 5 minutes). Transfer into an airtight container and store in the pantry or the fridge.