Macadamia Nut Syrup is so easy and so tasty, and you just have to make it! This is one you’ll want to save for the summer! I used this in an old fashioned yesterday, and it was magical. This syrup is also delicious in coffee, as a topper for waffles or ice cream, and especially delicious in your tiki cocktails.
It does take some effort to make, but this is honestly so worth it. I mention in the recipe below that you should use this within 2 weeks, but honestly — it didn’t even last 3 days in our household. TRUST ME. You want this!
If you are waiting for House of Flame and Shadow, the latest book from Sarah J. Maas, bookmark this and head to Trader Joe’s this weekend to snag the macadamias for this syrup. I have an Alcohol-Free cocktail coming your way next week that is inspired by Bryce and holy Mother of the Cauldron, it’s crushable.
Pro tip: if you don’t have cheesecloth, use what you have! You can use a fine mesh strainer and/or a pre-wetted coffee filter!
Watch How to Make Macadamia Nut Syrup
Prefer to watch me make this Macadamia Nut Syrup? I gotchu! Watch me try to remind myself about 2,365 times that MY MOTHER watches these videos, and I can’t make inappropriate jokes about nuts.
The BEST Macadamia Nut Syrup
Equipment
Ingredients
- 8 oz Macadamia Nuts
- 2 cups Simple Syrup
- 1 tsp Vanilla Extract optional
Instructions
- Line a cookie sheet with parchment paper.
- Spread the Macadamia Nuts in a single layer on the sheet and roast at 350 degrees until golden brown (about 10 -15 minutes).
- Let nuts cool. Add to a plastic bag and then use a food mallet to crush them.
- Combine nuts and simple syrup in a glass bottle or other non-reactive container and let infuse for 2-3 hours.
- Strain the Macadamia Nuts with a cheescloth into a clean glass bottle. Add vanilla extract to taste as desired.
- Refrigerate and use within 2 weeks.
