The macadamia nut is such a divine little bauble. What a nut! Buttery, with a slight tang and a delicate crunch that most nuts just dream of. And, unbeknownst to me (until about 10 minutes ago), they’re indigenous to Australia! Typically, when I think of these expensive, tiny, orbs, I think of neatly-packed Hawaiian Host boxes with sleeves of caramel and chocolate-enrobed salted, roasted macadamia nuts – the classic gift that numerous friends in college would bring back from Maui after winter breaks at home on the islands. But no! Like so many foods, the origin and original champion of these nuts was not the region that eventually made them…
