How To Make Nut Butter
Crafting your own nut butter at home is incredibly easy and requires just two components: your choice of nuts and a pinch of salt! Begin by roasting the nuts to enhance their flavor, then transfer them to a food processor. In this recipe, I’ve prepared three varieties: almond butter, walnut butter, and pecan butter, but feel free to experiment with any tree nut you prefer!
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Ingredients
- 16 ounces 3 cups raw almonds, walnuts or pecans*
- Optional to taste: maple syrup or honey
- Optional: ½ teaspoon vanilla extract
- Optional to taste: ground cinnamon
- 1/4 teaspoon salt
Instructions
- 1
Begin by setting your oven to 350°F. Arrange the almonds, walnuts, or pecans on a sizable rimmed baking sheet and roast the almonds for approximately 10 minutes, stirring them halfway through. (Be careful not to let them darken too much.)
- 2
Allow the nuts to cool for about 10 minutes until they are warm but not hot to the touch.
- 3
Place the cooled nuts into a high-speed blender or food processor. Blend until the mixture becomes smooth, pausing to scrape down the sides as needed. Exercise some patience; it may appear that it will never transform into nut butter, but it will! The mixture will transition from clumps to a ball against the processor’s side (continue to scrape the sides), and eventually, it will become very creamy. If the mixture overheats, pause and give it a few minutes to cool.
- 4
Once the nut butter reaches a creamy consistency, incorporate the salt. If you choose to add extra flavors such as vanilla, cinnamon, or honey, allow the mixture to cool, then mix in these optional ingredients and blend until smooth once more. Keep in mind that adding honey or maple syrup may slightly alter the texture, making it firmer.
- 5
Allow the nut butter to cool to room temperature, then transfer it to a glass jar and secure the lid tightly. Store it in the refrigerator for up to 3 to 4 weeks, or until any signs of spoilage appear.
Nutrition Information
Notes & Tips
- *nutritional analysis was calculated with almonds.