We’ve improved our macadamia roasting process — this fan favorite nut just got better!

Our roasters are never satisfied with “simply delicious” and are always experimenting with ways to improve already fantastic nuts. The macadamia nut is a good example of sometimes needing to break a rule to move things forward. At CB’s Nuts we learned long ago that nuts taste better when you take the extra time to roast them “low and slow” and we stick by that, but the very high oil content of macadamia nuts made that a challenge. Yes, barrel roasting at a nice low temperature for as long as it took produced a delicious macadamia nut, but it was also kind of sticky and not a great feel in the hand (and the mess it made in our barrel roaster was rather epic). One of our roasters, perhaps looking to avoid that epic mess and the cleaning that necessarily followed wondered how the macadamias might cook in a kettle roaster like we use with our kettle cocktail style peanuts…and some trials ensued. Somehow cooking the oily nuts in organic peanut oil didn’t make them more oily, the result was a beautiful and tasty macadamia that was LESS oily and sticky in the hand. So though we really do think that most nuts are best slow roasted in a barrel roaster, we’re not dogmatic about it—in the case of the tropical macadamia, kettle roasting is superior. Try a bag for yourself and let us know what you think.