1. Let nuts fall naturally.
(a) Rake from under trees, pick up and separate from leaves. Pick up at least once a week.
(b) Remove husks. A large pair of pliers works well.
(c) Spread the husked nuts in a shallow screen-bottom tray in a dry place protected from the sun for two or three weeks.
2. Dry nuts further until shells are dry and brittle or nuts are loose in the shell and approach crispness. This can be done as follows:
(a) Place in a screen-bottom container over furnace register for 72 hours or more depending on nuts and amount of heat.
(b) OR - Place in a shallow pan in the oven at lowest temp. (about 100-115°). Stir occasionally and watch that you don't cook the nuts. The warm setting on an electric oven is about right. Time required is usually about 12 hours.
3. Store nuts in a cool place until needed. A heavy plastic bag will prevent nuts from absorbing moisture.
OR - Crack and store nutmeats in a tightly covered container in refrigerator or freezer.
TO HOME ROAST MACADAMIA NUTS
Nuts thoroughly dried according to the above methods are tasty and ready to eat, but some people prefer them lightly roasted as follows:
1. Use nuts which have been thoroughly dried.
2. Pre-heat oven to 250°.
3. Place nut meats in a shallow pan, no more than two-deep, preferably a pan with screen-bottom tray to assure good air circulation.
4. DO NOT ROAST SMALLER WITH HALVES AND WHOLE NUTS AS THEY WILL SCORCH. Sort nuts and pieces into similar sizes and process each size separately.
ROAST NUTS 40-50 minutes, stirring occasionally. Remove from oven as soon as they start to tan, as the browning process continues after removal from the oven.
As there are variations in nuts, oven temperature regulators etc., it is best to watch closely and adjust time and temperature to meet your own conditions and tastes.
5. Remove from heat, add a dab of butter or neutral flavor oil and sprinkle with salt. Serve hot.
OR COOL and store in a tightly sealed jar in refrigerator or freezer.
DATE: September 1992
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