Pistachio Honey Butter Recipes
ROASTED PISTACHIO BUTTER
Pistachios contain less fat than other nuts, but they are still packed with protein and flavor, making them a fantastic choice for nut butter. Some brands contain sugar or hydrogenated oil, but you can make your own with just nuts - and maybe 1/4 cup pumpkin or sunflower seeds. For deeper flavor, roast the raw pistachios before blending. The seeds add a satisfying crunch and a more intense nut flavor, while a pinch of ground cardamom takes pistachio butter in a new direction. Swirl the finished product into your breakfast oatmeal or smoothie.
Provided by Kay Chun
Categories dips and spreads
Time 25m
Yield 1 3/4 cups
Number Of Ingredients 2
Steps:
- Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 15 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
- Place nuts in a food processor along with seeds, if using, and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Pistachio butter will keep in an airtight container in the refrigerator for at least 3 weeks.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 0 milligrams, Sugar 4 grams
THE ONLY BASIC PISTACHIO BUTTER RECIPE YOU'LL EVER NEED
Homemade pistachio butter is one of the healthiest types of nut butters you can make. Pistachios are pricier than other nuts, but their powerful nutrition and delicate flavor make them worth the investment. Low in calories and fat, and rich in protein, pistachios boast some of the best bang-for-your-buck nutrition you can get from a nut. Memorize our basic pistachio butter recipe, then spice it up with any combination of ingredients-try ground cinnamon, vanilla bean paste, ground cardamom, grated orange zest, or even melted dark chocolate. Spread this luscious nut butter over toast, swirl it into homemade oatmeal, or mix it into cookie batter (swap peanut butter for pistachio butter in this thumbprint cookie recipe). For best results, use a high-powered blender such as a Vitamix or a Ninja. (You can also use a food processor, but the nuts will take longer to break down.) Looking for more homemade nut butter recipes? Try this easy peanut butter recipe or our basic almond butter recipe.
Provided by Elizabeth Laseter
Time 5m
Yield Makes about 2 cups (serving size: about 2 tbsp.)
Number Of Ingredients 3
Steps:
- Place pistachios, salt, and honey (if using) into a blender. Starting on lowest speed, blend mixture until crumbly, about 30 seconds to 1 minute. Increase speed and blend about 3 to 4 minutes until smooth and creamy, scraping down sides with a rubber spatula as needed.
- Use the rubber spatula to scoop pistachio butter into an airtight container. Keep refrigerated.
Nutrition Facts : Calories 160, Carbohydrate 8.0 g, Fat 13.0 g, Fiber 3.0 g, Protein 6.0 g, SaturatedFat 1.5 g, Sodium 120 mg, Sugar 2.0 g
PISTACHIO-HONEY BUTTER
This nut butter should be green, lightly sweet, and very delicious. You can add more or less honey to suit your taste (start with 1/4 cup and adjust), and more or less salt. Adapted from a recipe at Serious Eats. http://bit.ly/gbTmFo
Provided by DrGaellon
Categories Nuts
Time 28m
Yield 1 1/2 cups, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F Spread pistachios and almonds on a baking sheet. Toast until lightly fragrant, 7-8 minutes.
- Quickly transfer to the work bowl of a food processor, fitted with the steel blade, to avoid over-cooking. Process until a smooth paste forms, 8-10 minutes. Stop the processor and scrape down the sides of the bowl with a spatula once or twice.
- Add salt and honey and process until combined. With processor running, drizzle in oil until very smooth, another 7-8 minutes. Transfer to jars or airtight containers and refrigerate for up to 2 months.
Nutrition Facts : Calories 84.8, Fat 7.2, SaturatedFat 0.7, Sodium 19.4, Carbohydrate 4, Fiber 1.1, Sugar 2.1, Protein 2.3
PISTACHIO ORANGE CHERRY CRAISIN SCONES WITH APRICOT HONEY BUTTER
These amazing scones can be eaten any time of the day. After playing around with a couple of scone recipes I came up with these "can't get enough" Scones. The apricot honey butter is a absolute tasty bit of creamy deliciousness. Share these mouth watering melt in your mouth delights at your next brunch or treat the office team. They will love you for it.
Provided by Cooking Ms. Wanda
Categories Scones
Time 30m
Yield 8 Scones, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Mix flour, sugar, baking powder, pistachio's, chopped cherry crasins, and orange zest together. Cut butter into small chunks and mix with dry ingredients. Use pastry cutter or fork and cut butter into dry ingredients until texture resembles course cornmeal. Mix milk, egg, and oranges together. Pour wet ingredients into dry ingredients. Stir until mixture pulls away from the sides. If mixture seems a little wet add a little more flour until it pulls away easily. Pour dough unto floured surface and knead 11 times. Remove dough carefully and place on cookie sheet forming a circle. Do not over handle the dough! Cut into 8 slices but don't separate pieces. Sprinkle with sugar and bake in oven until golden brown about 15-20 minutes. Serve warm with Apricot Honey Butter (recipe below).
- In small bowl whip butter until light and fluffy. Mix in honey and preserves by hand until blended. Adjust taste by adding a little more honey and preserves if necessary. Spread on warm scones. Store in air tight container in refrigerator.
Nutrition Facts : Calories 467, Fat 26.6, SaturatedFat 15.3, Cholesterol 85.3, Sodium 335.3, Carbohydrate 54, Fiber 1.9, Sugar 24.4, Protein 5.8
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