Once people have tried the nuts we send them they are amazed of how much they differ from the ones from they have from their own trees. I am often asked what variety they are to be so crunchy and creamy.

The only real difference is that ours have been “cured” or dried down to a very low moisture content usually between 1.5% to 2.0% kernel moisture.

Not only does this drying make the macadamias crunchy but it also keeps the nut fresher for longer.

Commercial drying takes anywhere from 7 to 10 days but you can also dry them at home. The main point to remember is to use very low heat over a long period of time. Heat generated from a 60 watt light globe will successfully dry nuts that are placed in say a 20 litre drum over a perid of a week depending on how wet the nuts where to start with.

A food dehydrator is also good, set on the lowest temperature. After a few days just test one or two nuts to see if they are crunchy, if not leave them in and test regularly.

Eating crunchy nuts is s very different experience than eating nuts that have just been harvested.

Like to hear from anyone else who has ideas on the best way to dry down nuts so that they are crunchy.