How To Make Nut Butter Recipes

HOW TO MAKE NUT BUTTER

How to Make Nut Butter image

Homemade nut butter is one of the easiest pantry staples to make. Our base recipe can be adapted for your favorite nut, and customizing a blend with add-ins is simple -- we've included a few sure-fire pairings below. These are only suggestions, so go nuts (pun intended) and mix and match to your heart's desire.

Provided by Food Network Kitchen

Categories condiment

Time 30m

Yield about 1 cup

Number Of Ingredients 4

Ingredients

2 cups raw unsalted nuts, such as peanuts, cashews, almonds or hazelnuts (see Cook's Note)
Kosher salt
2 teaspoons maple syrup, honey or date syrup, optional
Flavorings, such as cocoa powder, vanilla or cinnamon, optional

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

HOMEMADE PEANUT BUTTER

Homemade Peanut Butter image

Alton Brown's Homemade Peanut Butter recipe, made with roasted nuts, is an all-natural alternative to the store-bought kind, from Good Eats on Food Network.

Provided by Alton Brown

Time 5m

Yield approximately 1 1/2 cups

Number Of Ingredients 7

Ingredients

15 ounces shelled and skinned AB's Roasted Peanuts, recipe follows
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil
2 pounds in-shell raw peanuts (see Cook's Note)
2 tablespoons peanut oil
1 to 2 tablespoons kosher salt

Steps:

Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
Preheat the oven to 350 degrees F.
Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Nutrition Facts : Calories 109 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 50 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 grams

HOMEMADE MIXED NUT BUTTER

Homemade Mixed Nut Butter image

This is a healthier, creamy alternative to store-bought peanut butter. It is a combination of many different types of nuts so you can mix and match according to your tastes and preferences. I personally like to make it with walnuts, almonds, and pistachios. It is also low in sugar. Great for a healthy snack option pre or post workout.

Provided by Jalejandrof

Categories Side Dish Sauces and Condiments Recipes

Time 25m

Yield 16

Number Of Ingredients 9

Ingredients

1 ⅓ cups raw walnuts
1 ⅓ cups raw almonds
1 ⅓ cups unsalted raw shelled pistachios
2 tablespoons granular sucralose sweetener (such as Splenda®)
1 tablespoon honey
1 tablespoon vanilla extract
½ teaspoon salt
⅓ cup dark cocoa powder
3 tablespoons nonfat dry milk powder

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.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 9.4 g, Cholesterol 0.3 mg, Fat 17.5 g, Fiber 3.7 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 124.6 mg, Sugar 3.6 g

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