Baking
Macadamia Nuts Conversion
Macadamia Nuts weighs 134g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 134.0 g | 4.73 oz |
| 1/2 cup | 67.0 g | 2.36 oz |
| 1/4 cup | 33.5 g | 1.18 oz |
| 1 tbsp | 8.4 g | 0.30 oz |
| 1 tsp | 2.8 g | 0.10 oz |
| 100 g | 100.0 g | 3.53 oz |
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Macadamia nuts weigh 134 grams per cup and are the highest-fat tree nut commonly sold, with a fat content (roughly 75% by weight) that gives them their signature rich, buttery texture and also their status as one of the more calorie-dense nuts by volume — a real reason a little goes further in a recipe than the same volume of a leaner nut like almonds.
Native to Australia and originally used by Aboriginal Australians long before European colonization, macadamias were commercialized largely in Hawaii starting in the early 20th century, which is why the nut is so strongly associated with Hawaiian cuisine and gift-shop candy today despite its actual Australian origin.
Macadamia nuts carry a specific and serious safety note that sets them apart from most other tree nuts on this site: they're toxic to dogs, causing a reaction (weakness, vomiting, tremors) even in small quantities, unlike many other human foods that are merely unhealthy for pets rather than genuinely dangerous — worth knowing for anyone baking with them in a household with a dog.
Macadamias carry more fat by weight than almost any other tree nut sold shelled, which is exactly why they turn rancid fastest at room temperature of the nuts covered on this site and benefit the most from cold storage.
Macadamia nut milk, though less common than almond or cashew milk, exists as a specialty dairy-free option, prized for a particularly rich, buttery flavor given the nut's high fat content.
White chocolate and macadamia nut is one of the most iconic cookie flavor pairings in American baking, a combination that plays macadamia's rich, buttery flavor against white chocolate's sweetness rather than a more assertive dark chocolate that might compete with it.
Macadamia nut oil, pressed from the nut, has a high smoke point and a mild, buttery flavor, making it a specialty cooking oil in some kitchens, distinct from using the whole nut itself.
Frequently asked questions
Why are macadamia nuts so much more expensive than most other nuts?
Their extremely hard shell requires specialized cracking equipment that most other nuts don't need, and the trees take years to mature and produce a commercial yield, both of which drive up production costs relative to nuts that are easier to harvest and process.
Are macadamia nuts originally from Hawaii?
No — they're native to Australia and were used there long before European contact; Hawaii became the center of commercial macadamia farming and processing in the 20th century, which is why the nut is now so closely associated with Hawaiian food culture.
Are macadamia nuts dangerous for pets?
Yes, specifically to dogs — even a small amount can cause a toxic reaction with symptoms like weakness, vomiting, and tremors, a genuine safety concern distinct from most other tree nuts, which aren't specifically toxic to dogs in the same documented way.
Why do macadamia nuts feel richer than almonds or cashews of the same size?
Their fat content is meaningfully higher (roughly 75% by weight, versus around 50% for almonds), which gives them a noticeably richer, more buttery mouthfeel even in a comparable quantity.
Do macadamia nuts go rancid faster than other nuts?
Their high fat content does make them more prone to rancidity over time compared to a lower-fat nut, which is why refrigerated or frozen storage is commonly recommended for macadamias kept longer than a couple of months at room temperature.