Macadamia Nuts

In this city's modern downtown are three macadamia nut trees growing right outside the front door of the quaint two-story building of a 162-year-old company known as C. Brewer & Co. Though these trees haven't produced any nuts, for unexplained reasons, they do symbolize one of C. Brewer's principal reasons for being: It's the world's leading producer of the macadamia nut products with which the island tourist state of Hawaii is so closely identified.

Bonnie Zanardi of Whittier was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these wedding cookies: "Years ago, I saw the recipe printed on a bag of C&H sugar. It was so simple I almost ignored it. Sure glad I didn't. It is the most requested cookie I bake. The only alteration I've made is the type of nuts used.... Macadamia nuts take this recipe over the top. " These festive cookies are one of the favorite holiday cookie recipes we've collected in our updated "Los Angeles Times Holiday Cookies" e-book.

Question: I recently purchased a home that has a macadamia tree in the backyard and would appreciate it if you could let me know how to remove the shells of these nuts. Answer: Although the California Macadamia Society does not sell nutcrackers, they do have a list to contact for current prices and availability. They also have information on preparation and home roasting of macadamia nuts. Contact the society at P.O. Box 1290, Fallbrook, Calif. 92028.

Another bumper macadamia nut crop is expected this year, but Big Island farmers' biggest problem may be finding someone to buy Hawaii's signature nuts. With only a handful of processors on the island and one of the biggest temporarily out of the market, hundreds of independent farmers are concerned. They produced 56 million pounds last year, and many appear to be on track for a good crop this year too.

The sweet, floral fragrance of a Hawaiian orchard in bloom envelopes a hillside stand of trees here in the northern reaches of San Diego County. The pleasing, but seemingly misplaced, scent is the springtime signature of a most identifiable island commodity--macadamia nuts. The countless pink blossoms responsible for the area's tropical feel portend a fine California season for the prized ivory-color nuts.

  The ultimate wedding cookie Submitted by Bonnie Zanardi of Whittier "Years ago, I saw the recipe printed on a bag of C&H sugar. It was so simple I almost ignored it. Sure glad I didn't. It is the most requested cookie I bake. The only alteration I've made is the type of nuts used...Macadamia nuts take this recipe over the top. " Total time: 1 hour Servings: Makes about 5 dozen cookies Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.

Although macadamia nuts are most often associated with Hawaii, the trees originally came from Australia, and they will thrive and produce in many Southern California climatic zones. The handsome trees are evergreen with attractive dark-green foliage. In early spring, the trees are covered with long clusters of white, pink or yellow blossoms. In recent years, the trees have become favorites of landscape designers in their edible-landscape projects.

Macadamia nut growers, a mainstay of Hawaii's move to diversify its agricultural base, are pinning their hopes for new growth on preliminary research showing that the nuts with the sinfully rich image may contribute to a healthy heart. Dr. J. David Curb, director of the Honolulu Heart Program at Kuakini Medical Center and research director of geriatric medicine at the University of Hawaii, says people laugh when he tells them he is trying to prove macadamia nuts can be good for you.

In the South, where American-style pralines originated, pecans are the traditional nut of choice. But these creamy pralines, though based on a traditional Southern recipe, are made with macadamia nuts. This easy recipe was adapted from the "Candymaking" cookbook (HPBooks by Ruth A. Kendrick and Pauline H. Atkinson). Work quickly so the candy does not stiffen in the pan, but don't panic if it does--simply stir a few drops of hot water into the mixture.

Skip the potato chips and crackers while you watch the Olympics tonight and instead snack the Aussie way with a Vegemite sandwich, macadamia nuts and lollies. Vegemite--a yeast-based spread--may be an acquired taste for Americans, but it's an Australian kitchen staple. It was invented by Fred Walker in Melbourne in 1922. He used brewer's yeast blended with celery, onions and salt to make this thick black paste. But don't eat Vegemite by the spoon like peanut butter; a thin spread is enough.

During my tenure as a television quiz-show writer (penning questions for "The Weakest Link" and the Maury Povich-hosted version of "Twenty One"), I stumbled across an unexpectedly rich source of trivia: the macadamia nut. Named in honor of Dr.

Have you noticed that when you buy a can of fancy mixed nuts, the label invariably proclaims "less than 10% peanuts"? This is not because there's something wrong with peanuts. Quite the opposite, in fact. What you're seeing is truth in labeling, because in the social hierarchy of nuts, peanuts are the poor relations.

Skip the potato chips and crackers while you watch the Olympics tonight and instead snack the Aussie way with a Vegemite sandwich, macadamia nuts and lollies. Vegemite--a yeast-based spread--may be an acquired taste for Americans, but it's an Australian kitchen staple. It was invented by Fred Walker in Melbourne in 1922. He used brewer's yeast blended with celery, onions and salt to make this thick black paste. But don't eat Vegemite by the spoon like peanut butter; a thin spread is enough.

Our valley's Chinese food looks drab compared with the San Gabriel Valley's, but surprises do surface once in a while. One is Crown Wok Palace in Sherman Oaks, a place of honest Chinese cooking with a terribly retro look, all pink vinyl booths and Chinese shell paintings. A friend from Beverly Hills almost bolted when she saw our table's silk flowers, complete with their artificial drops of dew.

Nuts! Macadamia nuts to be exact. Once my favorite, they now haunt me. I can't see a can of them without thinking of the seven years I spent as a sore-thumbed, vermin-hunting, allergy-ridden, back-aching macadamia rancher. Having a macadamia tree in the backyard is like having a monkey for a pet: sounds like a good idea when you're looking at the cute little fella, but oh what a headache comes with the reality.

Mention macadamia nuts and most people think of Hawaii, which is something Tom Cooper wants to stop. Instead, the Fallbrook macadamia nut farmer would like you to think of your backyard. "Many people don't realize that in Southern California, we can grow macadamia nuts that are even better than those grown in Hawaii," says the owner of Cooper's Nut House, where they sell macadamia nut trees and farm, process and sell nuts. Macadamia nuts aren't even from Hawaii.

Have you noticed that when you buy a can of fancy mixed nuts, the label invariably proclaims "less than 10% peanuts"? This is not because there's something wrong with peanuts. Quite the opposite, in fact. What you're seeing is truth in labeling, because in the social hierarchy of nuts, peanuts are the poor relations.