Aboriginal Australian kids have been eating Macadamia nuts for thousands of years. In 1882, a sea captain brought macadamia seeds to Hawaii where they were planted in rich volcanic soil to reforest the Big Island after clear cutting for the sugarcane crop. Ethel Naquin, wife of the sugar company manager in Hawaii, made candies by dipping the macadamia nuts in chocolate in 1918. The candies became extremely popular and spread around the world after World War II. Macadamia nuts have also been used in baking pies, cakes, and breads. Today chiefs have discovered that macadamia nuts can be used like cashew nuts to make rich creams, sauces, dressings, and spreads. High in vitamin B complex and fiber, free from gluten and cholesterol with healthy monounsaturated fatty acids, macadamia nuts are brimming with lots of energy and essential vitamins and minerals. Brazil nuts, cashews, and macadamia nuts have the least poly verses saturated fat in comparison to almonds, walnuts, and other nuts, which is why they can replace butter and cream in recipes and need to be used sparingly. To make a spread, soak 1 cup raw organic macadamia nuts in warm water for a couple of hours. Put the nuts in a blender or food processor with 4 tsp of the nut water, 2 tbsp fresh organic lime juice, ¼ tsp sea salt, and 1 garlic clove and mix until smooth and creamy. Macadamia spread is rich in protein with similarities to olive oil, giving delicious flavor to a wide variety of foods.