Macadamia Nut Crumb

Preparation info

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By Ben Shewry

Published 2012

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  • 25 g (¾ oz) salted butter
  • 10 g (⅓ oz) Brookfarm macadamia nuts, finely chopped
  • table salt, to taste


In a small saucepan, gently melt the butter over low heat. Add the macadamia nuts and a pinch of salt. Gently cook, stirring constantly, until the macadamia is golden brown. Drain in a sieve and place on paper towel to remove the excess butter. Leave to cool, then store in an airtight container until needed.