Macadamia Nuts

Macadamias are extremely hard and round, making them very difficult to crack. They are readily available already shelled, but if you wish to do the job yourself, preheat the oven to 150 F. Spread the nuts in a single layer in a baking sheet and roast for 2 hours (very large nuts may roast for up to 4 hours). Remove and let cool. Place a nut in the indent of a chopping block (or even a crack in the sidewalk) and rap it sharply with a small hammer. The nuts will almost always come out whole. Macadamia nuts in the shell can be husked and kept in a basket in a dry place up to 6 months. Unshelled macadamias may be frozen and used as needed. To salt them, sauté the nuts in a little butter or oil. Lightly salt them, then cool and place in an airtight jar. Or, soak the nuts in salted water overnight, then place in a single layer in a baking sheet and dry for one hour at 150 F.