Nut Butter

It turns out that nut butter is super easy to make and much cheaper than buying the expensive stuff off the shelf. You don’t need a powerful blender or food processor for this recipe, just some patience. Use any nuts of your choosing in your butter (I used peanuts as a base because they are delicious and inexpensive). 4 cups of nuts = 2-3 cups of nut butter

2 cups of raw, shelled unsalted peanuts
1 cup of raw, shelled unsalted cashews

1 cup of raw, shelled unsalted almonds (I used slivered almonds)
1 teaspoon of kosher salt (I used pink lake salt)
2 tablespoons of peanut or sunflower oil
1 tablespoon of maple or rice syrup (optional, if you like your butter sweeter)
Optional extras – cinnamon, linseed, sunflower seeds, cacao

1. Preheat the oven to 180ºC (350ºF).
2. Place the nuts on a baking tray. No oil is needed.
3. Bake nuts in the oven until lightly golden and glossy with oil (takes about 10 minutes).
If you’re using package pre-roasted nuts, put them in the oven to warm for 2-3 minutes.
You can use raw nuts but roasting gives the butter a deeper flavor and makes it easier to blend into a smooth butter.

4. Transfer the nuts (while still warm) to a food processor or blender.
If you want crunchy butter, set aside 1/2 cup of nuts to process later.
5. Pulse a few times just until chopped.
6. Now blend the nuts for 1 minute. Stop and scrape down the sides and bottom of the bowl. At this point, the butter will look gritty and dry, almost like couscous.
7. Blend the nuts for 1 minute. Then stop and scrape down the sides. At this point, the butter will start clumping together.
8. Blend the nuts for 1 minute. Then stop and scrape down the sides. At this point, the butter will be glossy and soft.
9. Add the salt, oil, sweetener (optional) and any other extras to the mixture.
10. Blend the nuts for 1-2 minutes until it becomes completely smooth.
11. Taste and add more ingredients as you see fit. If you want smoother butter, add more oil.
If you reserved 1/2 cup of nuts for crunchy butter, add them now and pulse a few times to blend.

12. Transfer the peanut butter to a warm sterilised jar or storage container. If in a sterilised jar, it will keep for up to two months in the pantry. If using another storage container, it will keep for several weeks in the fridge.

I use my nut butter as part of these recipes:
* Banana and Peanut Butter Icecream
* Flourless Peanut Butter and Banana Muffins
Vegetables with Satay Sauce

SOURCE: Adapted from Emma Christensen’s recipe on Kitchn


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