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Prepare whole nuts in salted water before drying them. Prepare a full batch, then measure the half-cup needed for this salad.

This is a component you make ahead: a big batch of macadamias, soaked and slow-dried, ready to portion out whenever a recipe calls for them. Once it’s done, you have crunchy prepared nuts on hand without any last-minute prep the day you actually need them.

Prepared whole macadamia nuts, dried and cooled

Ingredients

4 cups raw macadamia nuts
Warm filtered water, enough to cover the nuts by at least 2 inches
1 tablespoon mineral salt

The nuts start raw, then soak for the full 18 hours before drying. Use filtered water and the measured tablespoon of mineral salt for this four-cup batch.

Method

Put the macadamias in a large bowl and cover them with warm water by at least 2 inches. Add the mineral salt and stir.
Cover the bowl with a plate or towel and leave it on the counter for 18 hours. Keep the nuts submerged for the full 18 hours before draining.
Drain the nuts. Rinse them if you want to remove the surface salt.
Spread them on a parchment-lined tray. Dry them at the oven’s lowest setting for 12 to 24 hours, depending on their size and soak time, or use a dehydrator at its lowest setting below 118°F.
Cool the dry nuts. Measure 1/2 cup for the salad and chop them roughly.

Check that the nuts remain beneath at least two inches of warm water throughout the 18-hour soak. Drain them after that full period, then dry them for the stated time and cool them completely before measuring or storing.

Close view of dry crunchy prepared macadamia nuts

The salad uses one-half cup of the completed nut batch. Keep the remaining prepared macadamias for another measured use rather than changing the salad ratio.

Storage and Serving

Once the nuts are completely cool and dry, keep them in a clean covered glass container. This preparation does not establish a fixed storage duration.

Measure out what a recipe calls for as you need it, and leave the rest sealed in the container.

FAQ

Do I Need to Keep the Nuts Fully Submerged the Whole Time?

Yes. Keep the nuts beneath at least two inches of warm water for the full 18 hours before draining.

How Do I Know the Nuts Are Dry Enough?

They should feel completely cool and dry to the touch, with no soft or damp spots, before you store them.

Can I Prepare a Different Amount Than Four Cups?

This recipe starts with four cups of raw macadamias and one tablespoon of mineral salt. For a doubled batch, double both measured ingredients; still use enough warm water to cover the nuts by at least two inches. The finished amount varies.

What Else Can I Use These Nuts In?

Measure out whatever amount a recipe calls for, like the half cup used in the chicken salad, and keep the rest stored for another time.

The chicken salad with dates and macadamias uses 1/2 cup of the completed batch, roughly chopped.

Recommended Equipment

A large bowl for soaking
A plate or towel to cover the bowl
A colander for draining
A parchment-lined baking sheet
An oven set to its lowest setting, or a dehydrator
An airtight container for storage

Next Steps

The Lunch Cookbook is coming soon, with more Full GAPS lunches built around prepared components like this one. While it’s being prepared, measure out this batch for the chicken salad with dates and macadamias.

Ebonie Garnica