Nuttier Nut Butter Recipes

MIXED NUT BUTTER

Mixed Nut Butter image

Every pantry has its stash of miscellaneous nuts, and this recipe is the answer to anyone needing a pantry purge--or who just wants to get creative with nut butter. With just a quick roast to revive and bring out their flavors--followed by a blend in a food processor--you'll have a delicious batch of nut butter so versatile it can sub in for your next PB&J sandwich, be spread on sliced fruit or used just about anywhere you need a nutty boost.

Provided by Food Network Kitchen

Categories condiment

Time 30m

Yield 2 cups

Number Of Ingredients 4

Ingredients

2 1/2 cups mixed unsalted raw nuts (we like a mix of 1 cup almonds, 1/2 cup cashews, 1/2 cup pecans, 1/2 cup walnuts, 1/3 cup Brazil nuts, 1/3 cup hazelnuts and 1/3 cup peanuts)
Kosher salt
1 tablespoon granulated sugar, optional
1/4 teaspoon ground cinnamon, optional

Steps:

Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Arrange 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 with 1/2 teaspoon salt and blend, stopping and scraping down the sides of the bowl as necessary with a rubber spatula, until smooth, 5 to 7 minutes. The nuts will go from coarsely chopped, to fine meal, to clumpy ball, to smooth and creamy. Add the sugar and cinnamon if using and blend until fully incorporated, about 30 seconds. Store in an airtight container in the refrigerator for up to 2 weeks or at room temperature for up to 1 week.

NUTTIER NUT BUTTER

Nuttier Nut Butter image

I made my butter out of 4 varieties of nuts as I was getting tired of peanut butter. Make sure you get your nuts when bulk bins are on sale as this can get expensive. This recipe is for smooth butter; for a crunchy nuttier nut butter, coarsely chop an additional 2 teaspoons of each nut and stir in after food processing step is finished.

Provided by Phoebe

Categories Sauces and Condiments

Time 25m

Yield 12

Number Of Ingredients 6

Ingredients

¾ cup pecans
¾ cup cashews
¾ cup blanched almonds
¾ cup raw peanuts
⅛ teaspoon sea salt
½ teaspoon peanut oil

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment.n
Distribute pecans, cashews, almonds, and peanuts over prepared baking sheet.n
Bake in the preheated oven for 5 minutes; shake pan to turn nut mixture and continue baking until lightly toasted, about 5 minutes more; allow to cool.n
Place nut mixture with salt into the bowl of a food processor; blend until coarsely ground, about 3 minutes. Drizzle peanut oil into nut mixture; continue to blend until a smooth butter forms, about 2 minutes more, scraping bowl with rubber spatula as needed to push nut butter down into the bowl. Store nut butter in the refrigerator.n

Nutrition Facts : Calories 206.7 calories, Carbohydrate 7.1 g, Fat 18.6 g, Fiber 2.7 g, Protein 6.3 g, SaturatedFat 2.3 g, Sodium 23.9 mg, Sugar 1.5 g

NUTTIER NUT BUTTER

Nuttier Nut Butter image

I made my butter out of 4 varieties of nuts as I was getting tired of peanut butter. Make sure you get your nuts when bulk bins are on sale as this can get expensive. This recipe is for smooth butter; for a crunchy nuttier nut butter, coarsely chop an additional 2 teaspoons of each nut and stir in after food processing step is finished.

Provided by Phoebe

Categories Sauces and Condiments

Time 25m

Yield 12

Number Of Ingredients 6

Ingredients

¾ cup pecans
¾ cup cashews
¾ cup blanched almonds
¾ cup raw peanuts
⅛ teaspoon sea salt
½ teaspoon peanut oil

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment.
Distribute pecans, cashews, almonds, and peanuts over prepared baking sheet.
Bake in the preheated oven for 5 minutes; shake pan to turn nut mixture and continue baking until lightly toasted, about 5 minutes more; allow to cool.
Place nut mixture with salt into the bowl of a food processor; blend until coarsely ground, about 3 minutes. Drizzle peanut oil into nut mixture; continue to blend until a smooth butter forms, about 2 minutes more, scraping bowl with rubber spatula as needed to push nut butter down into the bowl. Store nut butter in the refrigerator.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 7.1 g, Fat 18.6 g, Fiber 2.7 g, Protein 6.3 g, SaturatedFat 2.3 g, Sodium 23.9 mg, Sugar 1.5 g

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