If you think making your own nut butters isn't worth the effort – think again. Liz Lipman's super-easy recipe will surprise you.
This same process can be used for any nut you like.
You are in control of the quality of the nut you choose, (organic etc. and also of any other seasoning/flavouring you use).
You will need approximately 4 cups of nuts (this is a very rough quantity – nothing needs to be weighed/measured), and a food processor.
- Cashew Nuts
- Brazil Nuts
- Peanuts
- Hazelnuts
- Macadamia Nuts
- Almonds
- Hazelnuts
- Macadamia Nuts
- Almonds
- Pistachios
- Walnuts
- Pecan Nuts
The food processor will need to be a fairly heavy duty one; after all you are asking it to do quite a job.
Step #1 – Roast
I personally like to roast any nuts I’m using in the oven for 5 minutes.
Purists would say heating the nut detracts from the nutritional value but it surely does add to the taste, and given the purity of the product, a little heat won’t seriously damage the butter in any major way.
Do not over roast though as this can dry the oils and make the nut impossible to ‘smooth’ out. Roasted nut butter can be kept out of the fridge, but it is better to refrigerate the unroasted butters.
Step #2 – Blend
This is my favourite bit of a recipe, (debunking the mystery of making something) – simply blend it.
And Yes, that’s it ... just run the food processor until the nuts are blended into a smooth paste.
You will need to stop every couple of minutes to push the nuts down from the sides of the processor and add any flavouring you want. Job done.
Step #3 – Add A Tad ...
If you like a slightly salty flavour then add a little sea salt to taste.
If you like honey, then a tablespoon of the purest, most natural honey you can find will add to the nutritional value of your butter.
These are my 2 preferences, but you can use maple syrup, cinnamon – anything that tickles your taste buds.
Your delicious nut butter will keep in the fridge for up to 1 month. Nut butter is a superfood! And although not really a butter but grounded nuts, it’s spreadable, delicious and full of protein, essential fatty acids, calcium and zinc.
You can make it as chunky or as smooth as you wish and if you feel a little peckish, a spoonful of nut butter staves off those hunger pangs.
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