How to make the BEST Caramel and Macadamia Nut Tart - Easy Recipe (2024)

FAQs

What is caramel macadamia? ›

Patons caramelised range combines delicious Australian macadamia nuts with tempting flavours like Salted Caramel. This hand roasted and flavoured range is the perfect sweet sharing treat that demonstrates the taste and versatility of the buttery macadamia nut. Comes in a 120g box.

Although the roasting of macadamias has some sensory and shelf life benefits the nutritional content stays similar between raw and roasted macadamias. The only small deference is the oil in wet roasted macadamias contributing towards a slightly higher fat content.

A ripe macadamia nut will have a chocolate brown inner to the husk. If the inside of the husk is white, then the nut is not ripe. A ripe macadamia nut will not be sticky on the outside. It will come away from the husk easily.

While you are waiting for your oven to heat to around 120C, place your nut kernels in a single layer on a baking tray. Give them a light spray with some macadamia or vegetable oil and then sprinkle a little salt on top. Place your tray in the oven and roast for 8-10 minutes or until lightly golden.

While macadamia nuts are healthy, they're also high in calories. Overeating these nuts can quickly add up to a lot of calories. For instance, half a cup of these nuts is about 475 calories, which can be the caloric equivalent of a meal for many people.

Rancid nuts have a very distinct bitter taste, and you'll know very quickly if they're good to eat or not. If your macadamia nuts no longer taste creamy and delicious, then they've probably started to go bad, and it's time to replace them.

Scarcely Farmed – only 1% of tree nuts produced worldwide are macadamia! One of the main reasons that macadamia nuts are expensive is because of their supply. Like most tree nuts, macadamia grow on trees, and this leads to a delay from planting to harvest.

Get cracking: Macadamia shells are notoriously hard so you'll need a specialist nutcracker to remove the edible kernel. You can eat the nuts raw or roast them to intensify their buttery flavour.

Raw macadamia kernels: This is the best choice if you are planning to use the nuts in cooking or simply want to roast them yourself, incorporating your own flavours as you go. The texture of raw macadamia kernels is slightly more buttery than when roasted, but the flavour is both subtle and versatile.

Which is better raw or roasted macadamia nuts? ›

The sensory scores for taste and aroma were doubled by roasting. Overall, the sensory, nutritional quality, and oxidative stability of roasted macadamia nuts were greatly improved, compared with raw nuts.

February is the month of the macadamia. There is so much to know about these popular nuts, from their origination to potential health benefits.

If a nut is only slightly stale, says Kanney, it can usually still be toasted to revive some of its previous glory and (crunch). However, Kanney says, “If a nut has spoiled or gone rancid, recognizable by a sour or bitter flavor, the nut is no longer good and should be thrown away.”

Nuts should only be soaked after they are removed from their shells. You'll notice that nuts without skins such as macadamias, cashews, or Brazil nuts don't have as much of the murky water residue, but soaking is still recommended for ease in blending and for nutritional purposes.

Recommended Soaking Times

Make sure all nuts are raw before you begin. Macadamia Nuts: The verdict is out on this one, some say soak, some say don't. I sometimes choose to soak them for 2-4 hours, but usually skip it. Sesame Seeds: The verdict is out on this one too, some say soak, some say don't.

People can eat macadamia nuts raw or roasted. One 2015 study suggested that roasting macadamia nuts, especially at higher temperatures, can reduce their nutrient content. It may be best to consume the nuts raw, soak them, or roast them at a lower temperature.