How To Make Nut Butter Food

HOW TO MAKE NUT BUTTER

Steps:

• Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment.
• Put the nuts on the prepared baking sheet and roast until fragrant and barely golden, 12 to 15 minutes. Let cool for 5 minutes.
• Transfer the nuts to a food processor and add 1/2 teaspoon salt. Blend on high, stopping to scrape down the sides of the bowl as necessary with a rubber spatula, until the mixture is completely smooth and creamy, 5 to 7 minutes; the nuts will go from coarsely chopped, to fine meal, to clumpy ball, to smooth and creamy. Add the sweetener if using and any additional flavorings (see below) and continue to blend until smooth. Store in an airtight container in the refrigerator for up to 2 weeks or at room temperature for up to 1 week.
• For peanuts mix in 2 tablespoons cocoa powder and 3 tablespoons honey
• For almonds mix in 2 teaspoons vanilla and 2 tablespoons honey
• For cashews mix in 1/2 teaspoon ground cinnamon and 2 tablespoons honey
• For hazelnuts mix in 1/4 cup cocoa powder, 1 teaspoon vanilla and 1/3 cup sugar

HOW TO MAKE NUT BUTTER

Steps:

• Preheat oven to 350 degrees F (176 C) and add raw nuts to the baking sheet. If sprouted, nuts won't need as long to roast and benefit from a 5-8 minute roast at a lower temperature (325 F or 162 C). Roast raw nuts for 8-12 minutes, or until fragrant and slightly golden brown. NOTE: You can also leave nuts raw, but the only ones that taste good raw in my opinion are cashews and almonds.
• If roasting hazelnuts, remove from oven once toasted and transfer to a clean dish towel. Rub the hazelnuts against one another using the towel to remove the skins (see photo). Removing most of the skins is preferred (not all will come off).
• Add roasted nuts to a food processor or blender and blend / mix until a creamy butter forms. The nuts should go from whole, to meal, to clumps, to creamy nut butter. This can take up to 10-12 or more minutes so be patient. Scrape down sides as needed.
• Once creamy, add salt (or other add-ins) to taste. Then transfer to a clean jar or container and store in the refrigerator up to 3 weeks (sometimes longer).
• Some other variations include: Cinnamon Raisin Peanut Butter, Cinnamon Hazelnut Butter, Almond Joy Butter, and Super Seedy Sunflower Butter!

HOMEMADE MIXED NUT BUTTER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.
• Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.
• Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.
• Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.