macadamia nuts or cashew nuts

Macadamia nuts are the seeds of the macadamia tree (Macadamia integrifolia and Macadamia tetraphylla), native to northeastern Australia. These large, round nuts are encased in an exceptionally hard shell that requires specialized mechanical cracking. The kernel is pale and buttery, with a mild, slightly sweet flavor and rich, oily texture. Macadamia nuts are among the most calorie-dense and fat-rich nuts, with a distinctive creamy mouthfeel that distinguishes them from other tree nuts.

Macadamia nuts are eaten roasted and salted as a snack, ground into nut butters, or incorporated into baked goods, confections, and savory dishes. They are particularly prominent in Hawaiian cuisine and are used in cookies, ice creams, and chocolate-covered preparations. Their high fat content makes them excellent for producing creamy nut milks and oils. Macadamia nuts pair well with sweet applications, seafood dishes, and Asian cuisines, where they add richness and textural contrast.