A few weeks ago I made myself praline butter. It was so delicious and incredible that it kicked off my new obsessive trend: homemade nut butters.
These are super easy, super yummy, in some cases cheaper than buying them at the store, and in many cases quite a bit healthier. Also, there are way more possibilities for variety if you’re making these at home than if you just buy what they carry in stores.
Do you have a food processor (or maybe even a blender)? Good! Do you have nuts? Great! That’s all you need to get started making your own nut butters.
So you take your food processor/blender and you pour in some of your nuts. Then you chop/dice/blend/whatever for however long it takes until your nuts turn into nut butter. No additives, no measurements, no anything other than nuts. (Trust me, it’s better that way.) And then you enjoy.
The possibilities here are endless. So far I have made:
Praline Butter (which is phenomenal when stirred into oatmeal)
Jalapeno Peanut Butter (which I don’t eat, but boyfriend swears by on a sandwich with fried eggs)
Apple Spiced Walnut Butter (also great in oatmeal with diced apples)
Pistachio Butter (good with raspberry jam)
Now the first three are made from pre-spiced nuts, most of which I bought from a store on Market Street in downtown Charleston, but you could probably use normal nuts and then add in your own spices if you’d prefer. The pistachio butter was just made from normal pistachios.
Depending on the type of nut you use, you may want to roast it beforehand. You can do this by putting them in the oven at 350º for a few minutes until they start to shimmer; roasting helps to draw out some of the oil in the nuts, which will speed up the buttering process later on. The less fatty the nut, the more this will help you (i.e. it’s probably a good idea to roast pistachios, but you could skip it with pecans or walnuts).
I haven’t quite figured out the nut to resulting nut butter ratio yet, but I know that my 4 fl oz jars seem to get approximately close to full around 5-6 oz (by weight) of nuts. I’m unconvinced that this ratio will be the same for every type of nut, so I’d say just pick an amount and go for it. You can always make more or get another jar.
A few paragraphs ago I mentioned that this could also be healthy. That will depend on what you use. If you follow my lead with the praline butter, it is definitively not healthy. The straight pistachio butter, however, is phenomenal! Which is, of course, because it’s 100% pistachios and nuts are good for you.
In any case, this is much too easy and delicious not to try. So next time you have ten minutes or so, grab some nuts and a food processor and homemade nut butter away! You won’t regret it.