Macadamia nuts, native to Australia and also grown in Hawaii and Central America, are spherical nuts with a very rich, buttery flavor and a crisp texture. Packaged shelled macadamias are roasted and salted or unsalted.
To toast macadamia nuts:
Spread the nuts on a baking sheet and place in a preheated 325°F (190°C) oven. Toast, shaking the sheet occasionally, until the nuts just begin to change color and are fragrant, 5-10 minutes. Remove from the oven and let cool to room temperature.To chop macadamia nuts: Spread the nuts on a work surface and, using a chef's knife, chop with a rocking motion. Or, chop the nuts in a food processor fitted with the metal blade; do not overprocess or the nuts will turn into a paste.For other nut varieties, see almonds, Brazil nuts, candlenuts, cashews, chestnuts, hazelnuts, peanuts, pecans, pine nuts, pistachios, and walnuts.