1/4 cup unsalted macadamia nuts
1/4 cup (1/2 stick) unsalted butter, room temperature
2 teaspoons Cognac or Macadamia nut liqueur
Preheat oven to 350 degrees F.
Spread the nuts on a baking sheet and bake until lightly toasted, about 7 to 10 minutes. Let cool.
Place the nuts in a blender or a food processor and process until finely ground. Add the butter and brandy or liqueur, if desired. Process until just combined. DO NOT OVER-PROCESS, or the butter will heat up and separate. Form into a log or pack into a crock. Store covered in the refrigerator until serving.