Before Hawaii, macadamia nuts always came out of little cylindrical cans from Mauna Loa. The cans were aqua, the nuts were big, and they were soft on the crunch as mac nuts should be. Also? They were fabulously greasy.

I never thought about how the addicting nut came from a dark and leafy sweep of mac nut trees, I didn’t consider the harder-than-hard shells, and I certainly didn’t wonder how the nut got from those shells into my happy mouth. However, as soon as we stumbled upon a Cryovac bag of very special mac nuts at a tiny Whole Foods-ish natural foods store on Hilo’s boardwalk, that all changed.

Unlike the familiar Mauna Loa’s, the Hui Mac macadamia nuts weren’t so covered in salt that you found yourself empathizing with Lot’s wife. However, even without all that salt, the Hui Macs still had that same distinctive mac nut flavor that you know and love. They still give that very slight resistance before falling away into velvety halves when your molars apply pressure. Additionally, unlike the Mauna Loa brand, Hui Macs aren’t covered in a mysterious and somewhat worrying powder that brings to mind Tom Daschle’s Capitol building office in 2001.

What makes them so different is that Hui Mac macadamia nuts go through a unique and patented process when their are cracked.

Conventional crackers crush the nut between rollers or blades. This typically requires drying the nuts down to 1.5% moisture content before cracking to reduce cracker damage to the kernel. The drying process can take several weeks in large forced hot air dryers.

Insights patented technology exploits the resonant frequency of the shell. We can crack at moisture contents of 10% to 20% which preserves the natural flavor and does not require expensive pre-crack

Did you read that? Hui Mac nuts are cracked with SONIC WAVES! How awesome is that? Now, you might well ask, “Why in the world would I care about that?” Well, aside from the coolness factor, there’s this:

Less damage to kernel: High moisture content kernel is much less susceptible to mechanical damage from shell separation and material handling equipment than dry kernel. This leads to fewer chips and increased recovery.

Significantly reduced drying costs: Drying kernel takes much less equipment and energy than drying wet-in-shell. For example, it typically takes 14 days to dry WIS prior to cracking. Drying high moisture content kernel only takes about 4 days.

Improved product quality: Cracking at high moisture content removes the kernel from the shell while still fresh. Coupling this with low temperature kernel drying preserves the nutrients and great natural flavor of the macadamia. Drying in shell drives the tannins from the shell into the kernel resulting in a “woody” flavor.

Hui Mac calls this patented process “Starcracker.” It’s an interesting name isn’t it? All sorts of connotations can be conjured up, like that January 2000 Cameron Diaz cover of Vanity Fair, for instance. She’s sitting on a beach and clearly showing her starcracker.

And now — if I haven’t put you completely off the nut — you, too can enjoy the deliciousness of a sonic wave-cracked macadamia nut. Check ’em out!

Hui Mac
P.O. Box 11421
Hilo, Hawaii

Going Nuts: Hui Mac 11 January,2007Stephanie Lucianovic

  • Anonymous

    Sweet, Stephanie! Thanks for the heads up. I wonder if Trader Joe’s or Mother’s Market stocks them.

    – Chubbypanda

  • Bob Magnus

    Thanks for the kind words about our new nuts. Please contact me at – I’d love to chat.


  • Anonymous

    By far the best Macadamia Nuts I have ever tasted! I brought back one bag from Hawaii three weeks ago, and have purchased 3 cases since my return home to Illinois! My friends, family, including my self, LOVE THESE !! We will continue buying. Thanks Bob Magnus for offering such a wonderful product.

    * T. Lyon


Stephanie Lucianovic

A former picky eater, Stephanie V.W. Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for,, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED’s Bay Area Bites since its inception and is the website editor for KQED’s Emmy-award winning show “Check, Please! Bay Area.”

Stephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, SUFFERING SUCCOTASH: A Picky Eater’s Quest To Understand Why We Hate the Foods We Hate (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called “hilarious” and “the perfect popular science book for a reader that doesn’t think he or she wants to read a popular science book.”

Stephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at The Grub Report for over a decade.

Follow her on Twitter at @grubreport

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