Nut Butter With Sea Salt Recipes

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NUT BUTTER WITH SEA SALT



Nut Butter with Sea Salt image

This Unexpected Nut Butter Recipe with Sea Salt Is the Perfect Dip

Provided by Braun

Number Of Ingredients 3

1 cup raw pecans
1/2 cup raw almonds
1 pinch flaky sea salt, or more to taste

Steps:

  • Preheat the oven to 350°. Spread the nuts on a baking sheet and toast in oven until golden brown, 10 to 12 minutes. Let cool.
  • Blend the cooled nuts with an immersion hand blender such as the Braun MultiQuick 9. Make the mixture as smooth or chunky as you like. Sprinkle with flaky sea salt and serve.
  • Serve with sliced fennel, celery sticks, apple wedges, endive, radishes, carrots, or crackers.

GIANT PEANUT BUTTER DARK CHOCOLATE SEA SALT BUCKEYES



Giant Peanut Butter Dark Chocolate Sea Salt Buckeyes image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 2h55m

Yield 24 buckeyes

Number Of Ingredients 8

1/4 cup white chocolate chips
2 3/4 cups smooth peanut butter
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
2 cups dark chocolate chips
1 teaspoon instant espresso powder, or more as needed
1/2 teaspoon flaky sea salt or pink Himalayan salt

Steps:

  • Melt the white chocolate chips in a medium glass heatproof bowl over a pot of simmering water on medium-low heat. Stir until melted. Remove from the heat but keep the bowl over the warm water. Set aside.
  • In the bowl of a stand mixer with a paddle attachment, combine the peanut butter, butter and vanilla extract. Mix together until smooth. Add about half of the powdered sugar and mix until incorporated. Add the remaining powdered sugar and mix until smooth, about 1 minute. Add the melted white chocolate and beat on medium until smooth, about a minute. Place the bowl in the freezer until the mixture is firm enough to form a ball, about 30 minutes.
  • Using a small scoop or spoon, roll the peanut butter mixture into about the size of a golf ball. Set on a parchment-lined baking sheet and repeat with the remaining mixture. Freeze until firm, 20 to 30 minutes. Remove from the freezer and roll the scoops into smooth balls. Plunge lollipop sticks or short, thick skewers into the centers of the balls. Freeze for another 15 to 20 minutes.
  • Melt the dark chocolate in a medium glass heatproof bowl set over a pot of simmering water on medium-low heat. Stir until melted. Sprinkle in the espresso powder and stir. Taste the chocolate; if you want more coffee flavor, add more espresso powder 1/2 teaspoon at a time. Keep the bowl over the pot of hot water to keep it hot while dipping.
  • Holding the balls by the skewers, dip the balls only three-quarters of the way into the melted dark chocolate, leaving a quarter inch of exposed peanut butter at the top (this way, it looks like a real buckeye). Let the excess chocolate drip off, then quickly sprinkle a pinch of flaky salt or pink salt right on top. Refrigerate until the chocolate is set, about 1 hour. Remove the skewers from the buckeyes. Keep in the freezer until ready to serve.

HOMEMADE PEANUT BUTTER



Homemade peanut butter image

Create your own delicious peanut butter with three ingredients and minimal fuss. Make your version as smooth or as crunchy as you like

Provided by Cassie Best

Time 20m

Yield makes 1 jar

Number Of Ingredients 3

400g blanched peanuts
2 tsp sea salt flakes
2-3 tsp peanut oil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the peanuts onto a large baking tray, place in the oven and roast for 10 mins, stirring now and then to ensure they don't catch at the edges. When golden brown, remove from the oven and leave to cool completely.
  • Tip the nuts into a food processor, and add the salt. Blend for 4-5 mins, until you're left with a smooth nut butter, if you want to loosen the consistency, add a drizzle of oil and blend again.

Nutrition Facts : Calories 91 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

NUT BUTTER CUPS



Nut Butter Cups image

My indulgent, nutty treat is simple to make and looks fabulous. At our house, we use all-natural ingredients for them. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Desserts     Snacks

Time 20m

Yield 1 dozen.

Number Of Ingredients 7

1 cup unblanched almonds
1 cup pitted dates
1 cup creamy cashew butter or peanut butter
1/2 cup baking cocoa
1/4 cup coconut oil, melted
2 teaspoons honey
Chopped almonds, optional

Steps:

  • Pulse almonds and dates in a food processor until mixture starts to hold together when pressed. Spoon nut mixture into 12 paper-lined muffin cups; press into bottom. Gently spread cashew butter over nut mixture. In a small bowl, whisk together cocoa, coconut oil and honey; pour over nut butter. If desired, top with chopped almonds. Refrigerate, covered, until chocolate is set, about 1 hour.

Nutrition Facts : Calories 293 calories, Fat 23g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 73mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 4g fiber), Protein 6g protein.

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