Do you have Macadamia trees growing in your backyard? Do your nuts rattle before you crack them?
We have been asked why home grown macadamias can taste different to commercially available macadamias when both are cracked fresh from their shells.....
The answer is moisture.... Commercial macadamia nuts are dried in the shell to a mositure content below 5%, which given them a crunchy, creamy delicious texture. They are not cooked but the moisture content is reduced to provide the premium flavour and texture. In contrast home grown nuts that arent dried sometimes can be hard to get away from the shell, they also may have a chewy or softer texture to them.
Aboriginal people slowly dry the nuts in the sun for days to achieve the same result as what the commercial factories do now. In fact that is probably where the idea comes from.
You can dry them out very easily at home. A low heat in the oven say 100C for a couple of hours. The nuts are yummy if still warm too, but let them cool down a bit to avoid any safety hazards of course. I actually put a tray of nuts in the oven (turning it off and using residual heat) after I have cooked a roast and they are perfect the next day.
Afterwards store them in a airtight container, as even in the shell they will resorb moisture.