Chocolate Dipped Macadamia Nuts (12 Bags)

Most macadamia nuts come from anonymous sources, and quality varies a lot. Our macadamias come direct from the South African farmers who grow them, and we have each batch third-party lab tested.

Everything we make is sugar-free, seed oil-free, and completely natural: one-ingredient cold-pressed macadamia oil, one-ingredient macadamia milk, raw macadamia nuts, and two-ingredient dry roasted macadamia nuts with sea salt. The healthiest nut in its highest quality.

Yes, macadamia oil is one of the healthiest oils you can cook with. 80% of its fat is the good, monounsaturated kind, and it has the lowest inflammatory omega-6 content of any common cooking oil, along with the highest concentration of rare omega-7 fats. It is cold-pressed, single-ingredient, and third-party lab tested, so nothing is added and nothing is refined out.

No, it is pressed from the macadamia nut and is the opposite of a seed oil where it counts. Seed oils like canola, soybean, and sunflower are high in inflammatory omega-6. Macadamia oil is very low in this with 2% linoleic acid compared to even avocado oil which is around 12-13% omega-6 linoleic acid.

Macadamia is 80% good fats with a 6:1 omega-6 to omega-3 ratio. If you are looking for a seed oil free cooking oil, macadamia nut oil is the swap.

All three are high in good fats, but they behave differently in the kitchen. Olive oil is around 73% healthy monounsaturated fats, but has a lower smoke point of about 375°F meaning it's best for finishing and drizzling raw.

Avocado oil has a high smoke point when it is refined, but carries more inflammatory omega-6 (around 12-13%) which is unstable at heat. A UC Davis study also found the majority of avocado oils on US shelves were rancid or cut with cheaper oils.

Macadamia oil is 80% monounsaturated fats with just 2% omega-6, the lowest omega-6 oil of the three. Macadamia oil holds a 450°F smoke point, so it stays stable under high heat. Use olive oil raw or a low heats, macadamia oil covers all uses and provides the most healthy fats.

Macadamia oil has a smoke point of about 450°F, one of the highest of any culinary oil and well above extra virgin olive oil at around 375°F.

That high smoke point means you can sear, fry, roast, and bake with it without pushing it past the point where oils oxidize. Oils high in good fats and low in fragile omega-6, like this one, are built to hold up to high heat.

Macadamias have the highest content of good fats and the lowest share of bad fats of any common nut. Macadamia nuts are one of the only foods with meaningful omega-7, a rare omega tied to metabolic and skin health.

Macadamias are naturally low in carbs and the easiest nut to digest, with far lower oxalates and phytic acid than almonds or cashews. Studies have linked macadamia nuts with weight management and even lowered BMI.

Yes. Macadamias are the lowest-carb nut, which makes them a staple for keto, paleo, and low-carb eating.

Macadamia nuts and all House of Macadamias products are naturally gluten-free, grain-free, seed oil-free and plant-based, with no added sugar, and their high share of good fats keeps you full for longer.

Most macadamia nuts come from anonymous sources, and quality varies a lot. Our macadamias come direct from the South African farmers who grow them, and we have each batch third-party lab tested.

Everything we make is sugar-free, seed oil-free, and completely natural: one-ingredient cold-pressed macadamia oil, one-ingredient macadamia milk, raw macadamia nuts, and two-ingredient dry roasted macadamia nuts with sea salt. The healthiest nut in its highest quality.

Yes, macadamia oil is one of the healthiest oils you can cook with. 80% of its fat is the good, monounsaturated kind, and it has the lowest inflammatory omega-6 content of any common cooking oil, along with the highest concentration of rare omega-7 fats. It is cold-pressed, single-ingredient, and third-party lab tested, so nothing is added and nothing is refined out.

No, it is pressed from the macadamia nut and is the opposite of a seed oil where it counts. Seed oils like canola, soybean, and sunflower are high in inflammatory omega-6. Macadamia oil is very low in this with 2% linoleic acid compared to even avocado oil which is around 12-13% omega-6 linoleic acid.

Macadamia is 80% good fats with a 6:1 omega-6 to omega-3 ratio. If you are looking for a seed oil free cooking oil, macadamia nut oil is the swap.

All three are high in good fats, but they behave differently in the kitchen. Olive oil is around 73% healthy monounsaturated fats, but has a lower smoke point of about 375°F meaning it's best for finishing and drizzling raw.

Avocado oil has a high smoke point when it is refined, but carries more inflammatory omega-6 (around 12-13%) which is unstable at heat. A UC Davis study also found the majority of avocado oils on US shelves were rancid or cut with cheaper oils.

Macadamia oil is 80% monounsaturated fats with just 2% omega-6, the lowest omega-6 oil of the three. Macadamia oil holds a 450°F smoke point, so it stays stable under high heat. Use olive oil raw or a low heats, macadamia oil covers all uses and provides the most healthy fats.

Macadamia oil has a smoke point of about 450°F, one of the highest of any culinary oil and well above extra virgin olive oil at around 375°F.

That high smoke point means you can sear, fry, roast, and bake with it without pushing it past the point where oils oxidize. Oils high in good fats and low in fragile omega-6, like this one, are built to hold up to high heat.

Macadamias have the highest content of good fats and the lowest share of bad fats of any common nut. Macadamia nuts are one of the only foods with meaningful omega-7, a rare omega tied to metabolic and skin health.

Macadamias are naturally low in carbs and the easiest nut to digest, with far lower oxalates and phytic acid than almonds or cashews. Studies have linked macadamia nuts with weight management and even lowered BMI.

Yes. Macadamias are the lowest-carb nut, which makes them a staple for keto, paleo, and low-carb eating.

Macadamia nuts and all House of Macadamias products are naturally gluten-free, grain-free, seed oil-free and plant-based, with no added sugar, and their high share of good fats keeps you full for longer.

Most macadamia nuts come from anonymous sources, and quality varies a lot. Our macadamias come direct from the South African farmers who grow them, and we have each batch third-party lab tested.

Everything we make is sugar-free, seed oil-free, and completely natural: one-ingredient cold-pressed macadamia oil, one-ingredient macadamia milk, raw macadamia nuts, and two-ingredient dry roasted macadamia nuts with sea salt. The healthiest nut in its highest quality.

Yes, macadamia oil is one of the healthiest oils you can cook with. 80% of its fat is the good, monounsaturated kind, and it has the lowest inflammatory omega-6 content of any common cooking oil, along with the highest concentration of rare omega-7 fats. It is cold-pressed, single-ingredient, and third-party lab tested, so nothing is added and nothing is refined out.

No, it is pressed from the macadamia nut and is the opposite of a seed oil where it counts. Seed oils like canola, soybean, and sunflower are high in inflammatory omega-6. Macadamia oil is very low in this with 2% linoleic acid compared to even avocado oil which is around 12-13% omega-6 linoleic acid.

Macadamia is 80% good fats with a 6:1 omega-6 to omega-3 ratio. If you are looking for a seed oil free cooking oil, macadamia nut oil is the swap.

All three are high in good fats, but they behave differently in the kitchen. Olive oil is around 73% healthy monounsaturated fats, but has a lower smoke point of about 375°F meaning it's best for finishing and drizzling raw.

Avocado oil has a high smoke point when it is refined, but carries more inflammatory omega-6 (around 12-13%) which is unstable at heat. A UC Davis study also found the majority of avocado oils on US shelves were rancid or cut with cheaper oils.

Macadamia oil is 80% monounsaturated fats with just 2% omega-6, the lowest omega-6 oil of the three. Macadamia oil holds a 450°F smoke point, so it stays stable under high heat. Use olive oil raw or a low heats, macadamia oil covers all uses and provides the most healthy fats.

Macadamia oil has a smoke point of about 450°F, one of the highest of any culinary oil and well above extra virgin olive oil at around 375°F.

That high smoke point means you can sear, fry, roast, and bake with it without pushing it past the point where oils oxidize. Oils high in good fats and low in fragile omega-6, like this one, are built to hold up to high heat.

Macadamias have the highest content of good fats and the lowest share of bad fats of any common nut. Macadamia nuts are one of the only foods with meaningful omega-7, a rare omega tied to metabolic and skin health.

Macadamias are naturally low in carbs and the easiest nut to digest, with far lower oxalates and phytic acid than almonds or cashews. Studies have linked macadamia nuts with weight management and even lowered BMI.

Yes. Macadamias are the lowest-carb nut, which makes them a staple for keto, paleo, and low-carb eating.

Macadamia nuts and all House of Macadamias products are naturally gluten-free, grain-free, seed oil-free and plant-based, with no added sugar, and their high share of good fats keeps you full for longer.

Most macadamia nuts come from anonymous sources, and quality varies a lot. Our macadamias come direct from the South African farmers who grow them, and we have each batch third-party lab tested.

Everything we make is sugar-free, seed oil-free, and completely natural: one-ingredient cold-pressed macadamia oil, one-ingredient macadamia milk, raw macadamia nuts, and two-ingredient dry roasted macadamia nuts with sea salt. The healthiest nut in its highest quality.

Yes, macadamia oil is one of the healthiest oils you can cook with. 80% of its fat is the good, monounsaturated kind, and it has the lowest inflammatory omega-6 content of any common cooking oil, along with the highest concentration of rare omega-7 fats. It is cold-pressed, single-ingredient, and third-party lab tested, so nothing is added and nothing is refined out.

No, it is pressed from the macadamia nut and is the opposite of a seed oil where it counts. Seed oils like canola, soybean, and sunflower are high in inflammatory omega-6. Macadamia oil is very low in this with 2% linoleic acid compared to even avocado oil which is around 12-13% omega-6 linoleic acid.

Macadamia is 80% good fats with a 6:1 omega-6 to omega-3 ratio. If you are looking for a seed oil free cooking oil, macadamia nut oil is the swap.

All three are high in good fats, but they behave differently in the kitchen. Olive oil is around 73% healthy monounsaturated fats, but has a lower smoke point of about 375°F meaning it's best for finishing and drizzling raw.

Avocado oil has a high smoke point when it is refined, but carries more inflammatory omega-6 (around 12-13%) which is unstable at heat. A UC Davis study also found the majority of avocado oils on US shelves were rancid or cut with cheaper oils.

Macadamia oil is 80% monounsaturated fats with just 2% omega-6, the lowest omega-6 oil of the three. Macadamia oil holds a 450°F smoke point, so it stays stable under high heat. Use olive oil raw or a low heats, macadamia oil covers all uses and provides the most healthy fats.

Macadamia oil has a smoke point of about 450°F, one of the highest of any culinary oil and well above extra virgin olive oil at around 375°F.

That high smoke point means you can sear, fry, roast, and bake with it without pushing it past the point where oils oxidize. Oils high in good fats and low in fragile omega-6, like this one, are built to hold up to high heat.

Macadamias have the highest content of good fats and the lowest share of bad fats of any common nut. Macadamia nuts are one of the only foods with meaningful omega-7, a rare omega tied to metabolic and skin health.

Macadamias are naturally low in carbs and the easiest nut to digest, with far lower oxalates and phytic acid than almonds or cashews. Studies have linked macadamia nuts with weight management and even lowered BMI.

Yes. Macadamias are the lowest-carb nut, which makes them a staple for keto, paleo, and low-carb eating.

Macadamia nuts and all House of Macadamias products are naturally gluten-free, grain-free, seed oil-free and plant-based, with no added sugar, and their high share of good fats keeps you full for longer.

Most macadamia nuts come from anonymous sources, and quality varies a lot. Our macadamias come direct from the South African farmers who grow them, and we have each batch third-party lab tested.

Everything we make is sugar-free, seed oil-free, and completely natural: one-ingredient cold-pressed macadamia oil, one-ingredient macadamia milk, raw macadamia nuts, and two-ingredient dry roasted macadamia nuts with sea salt. The healthiest nut in its highest quality.

Yes, macadamia oil is one of the healthiest oils you can cook with. 80% of its fat is the good, monounsaturated kind, and it has the lowest inflammatory omega-6 content of any common cooking oil, along with the highest concentration of rare omega-7 fats. It is cold-pressed, single-ingredient, and third-party lab tested, so nothing is added and nothing is refined out.

No, it is pressed from the macadamia nut and is the opposite of a seed oil where it counts. Seed oils like canola, soybean, and sunflower are high in inflammatory omega-6. Macadamia oil is very low in this with 2% linoleic acid compared to even avocado oil which is around 12-13% omega-6 linoleic acid.

Macadamia is 80% good fats with a 6:1 omega-6 to omega-3 ratio. If you are looking for a seed oil free cooking oil, macadamia nut oil is the swap.

All three are high in good fats, but they behave differently in the kitchen. Olive oil is around 73% healthy monounsaturated fats, but has a lower smoke point of about 375°F meaning it's best for finishing and drizzling raw.

Avocado oil has a high smoke point when it is refined, but carries more inflammatory omega-6 (around 12-13%) which is unstable at heat. A UC Davis study also found the majority of avocado oils on US shelves were rancid or cut with cheaper oils.

Macadamia oil is 80% monounsaturated fats with just 2% omega-6, the lowest omega-6 oil of the three. Macadamia oil holds a 450°F smoke point, so it stays stable under high heat. Use olive oil raw or a low heats, macadamia oil covers all uses and provides the most healthy fats.

Macadamia oil has a smoke point of about 450°F, one of the highest of any culinary oil and well above extra virgin olive oil at around 375°F.

That high smoke point means you can sear, fry, roast, and bake with it without pushing it past the point where oils oxidize. Oils high in good fats and low in fragile omega-6, like this one, are built to hold up to high heat.

Macadamias have the highest content of good fats and the lowest share of bad fats of any common nut. Macadamia nuts are one of the only foods with meaningful omega-7, a rare omega tied to metabolic and skin health.

Macadamias are naturally low in carbs and the easiest nut to digest, with far lower oxalates and phytic acid than almonds or cashews. Studies have linked macadamia nuts with weight management and even lowered BMI.

Yes. Macadamias are the lowest-carb nut, which makes them a staple for keto, paleo, and low-carb eating.

Macadamia nuts and all House of Macadamias products are naturally gluten-free, grain-free, seed oil-free and plant-based, with no added sugar, and their high share of good fats keeps you full for longer.

Most macadamia nuts come from anonymous sources, and quality varies a lot. Our macadamias come direct from the South African farmers who grow them, and we have each batch third-party lab tested.

Everything we make is sugar-free, seed oil-free, and completely natural: one-ingredient cold-pressed macadamia oil, one-ingredient macadamia milk, raw macadamia nuts, and two-ingredient dry roasted macadamia nuts with sea salt. The healthiest nut in its highest quality.

Yes, macadamia oil is one of the healthiest oils you can cook with. 80% of its fat is the good, monounsaturated kind, and it has the lowest inflammatory omega-6 content of any common cooking oil, along with the highest concentration of rare omega-7 fats. It is cold-pressed, single-ingredient, and third-party lab tested, so nothing is added and nothing is refined out.

No, it is pressed from the macadamia nut and is the opposite of a seed oil where it counts. Seed oils like canola, soybean, and sunflower are high in inflammatory omega-6. Macadamia oil is very low in this with 2% linoleic acid compared to even avocado oil which is around 12-13% omega-6 linoleic acid.

Macadamia is 80% good fats with a 6:1 omega-6 to omega-3 ratio. If you are looking for a seed oil free cooking oil, macadamia nut oil is the swap.

All three are high in good fats, but they behave differently in the kitchen. Olive oil is around 73% healthy monounsaturated fats, but has a lower smoke point of about 375°F meaning it's best for finishing and drizzling raw.

Avocado oil has a high smoke point when it is refined, but carries more inflammatory omega-6 (around 12-13%) which is unstable at heat. A UC Davis study also found the majority of avocado oils on US shelves were rancid or cut with cheaper oils.

Macadamia oil is 80% monounsaturated fats with just 2% omega-6, the lowest omega-6 oil of the three. Macadamia oil holds a 450°F smoke point, so it stays stable under high heat. Use olive oil raw or a low heats, macadamia oil covers all uses and provides the most healthy fats.

Macadamia oil has a smoke point of about 450°F, one of the highest of any culinary oil and well above extra virgin olive oil at around 375°F.

That high smoke point means you can sear, fry, roast, and bake with it without pushing it past the point where oils oxidize. Oils high in good fats and low in fragile omega-6, like this one, are built to hold up to high heat.

Macadamias have the highest content of good fats and the lowest share of bad fats of any common nut. Macadamia nuts are one of the only foods with meaningful omega-7, a rare omega tied to metabolic and skin health.

Macadamias are naturally low in carbs and the easiest nut to digest, with far lower oxalates and phytic acid than almonds or cashews. Studies have linked macadamia nuts with weight management and even lowered BMI.

Yes. Macadamias are the lowest-carb nut, which makes them a staple for keto, paleo, and low-carb eating.

Macadamia nuts and all House of Macadamias products are naturally gluten-free, grain-free, seed oil-free and plant-based, with no added sugar, and their high share of good fats keeps you full for longer.

Most macadamia nuts come from anonymous sources, and quality varies a lot. Our macadamias come direct from the South African farmers who grow them, and we have each batch third-party lab tested.

Everything we make is sugar-free, seed oil-free, and completely natural: one-ingredient cold-pressed macadamia oil, one-ingredient macadamia milk, raw macadamia nuts, and two-ingredient dry roasted macadamia nuts with sea salt. The healthiest nut in its highest quality.

Yes, macadamia oil is one of the healthiest oils you can cook with. 80% of its fat is the good, monounsaturated kind, and it has the lowest inflammatory omega-6 content of any common cooking oil, along with the highest concentration of rare omega-7 fats. It is cold-pressed, single-ingredient, and third-party lab tested, so nothing is added and nothing is refined out.

No, it is pressed from the macadamia nut and is the opposite of a seed oil where it counts. Seed oils like canola, soybean, and sunflower are high in inflammatory omega-6. Macadamia oil is very low in this with 2% linoleic acid compared to even avocado oil which is around 12-13% omega-6 linoleic acid.

Macadamia is 80% good fats with a 6:1 omega-6 to omega-3 ratio. If you are looking for a seed oil free cooking oil, macadamia nut oil is the swap.

All three are high in good fats, but they behave differently in the kitchen. Olive oil is around 73% healthy monounsaturated fats, but has a lower smoke point of about 375°F meaning it's best for finishing and drizzling raw.

Avocado oil has a high smoke point when it is refined, but carries more inflammatory omega-6 (around 12-13%) which is unstable at heat. A UC Davis study also found the majority of avocado oils on US shelves were rancid or cut with cheaper oils.

Macadamia oil is 80% monounsaturated fats with just 2% omega-6, the lowest omega-6 oil of the three. Macadamia oil holds a 450°F smoke point, so it stays stable under high heat. Use olive oil raw or a low heats, macadamia oil covers all uses and provides the most healthy fats.

Macadamia oil has a smoke point of about 450°F, one of the highest of any culinary oil and well above extra virgin olive oil at around 375°F.

That high smoke point means you can sear, fry, roast, and bake with it without pushing it past the point where oils oxidize. Oils high in good fats and low in fragile omega-6, like this one, are built to hold up to high heat.

Macadamias have the highest content of good fats and the lowest share of bad fats of any common nut. Macadamia nuts are one of the only foods with meaningful omega-7, a rare omega tied to metabolic and skin health.

Macadamias are naturally low in carbs and the easiest nut to digest, with far lower oxalates and phytic acid than almonds or cashews. Studies have linked macadamia nuts with weight management and even lowered BMI.

Yes. Macadamias are the lowest-carb nut, which makes them a staple for keto, paleo, and low-carb eating.

Macadamia nuts and all House of Macadamias products are naturally gluten-free, grain-free, seed oil-free and plant-based, with no added sugar, and their high share of good fats keeps you full for longer.