Is anyone else as nutz for nut butter as I am? I literally put this stuff on everything: toast, bananas, pancakes, spoons. I even put it in my smoothies and yogurt.
But sometimes, nut butter can be very expensive!!! That’s why I am sharing with you this simple recipe that you can use to make homemade nut butter with practically an nut. All you will need is a roasting pan and a decent food processor.
I typically buy my raw nuts at Trader Joe’s as they tend to be less expensive there. Make sure you are checking the ingredients to ensure no salt or other ingredients are added to the nuts you are using. It should just say raw “xyz”nuts.
For this recipe I used hazelnuts. So far I’ve just experimented with Hazelnut and Cashew Butter and have loved both. I will definitely be making Almond Butter next.
This recipe is very basic but you can always add in anything you would like to the nut butter once its nice and smooth and then just pulse it some more in your food processor. I sometimes like to add in sea salt or honey. You can also turn this hazelnut butter in Nutella by adding in some raw cacao powder and your sweetener of choice—so good! Get even more creative by making a mixed nut butter (which I will be trying soon)!
(Hazel)Nut Butter Recipe:
1 pound (or 3 cups) of raw nuts. Makes about 2 cups of nut butter.
Instructions:
Add nuts to a baking sheet in a single layer and roast for 350 degrees F in the oven for about 10 minutes until fragrant and browned
Remove from oven and let cool slightly.
If you nuts have skin on them, you can try and remove most of the skin with a kitchen towel or paper towel by rubbing them off. If not all the skin is removed, that’s fine, you just may not get that smooth of a texture.
Transfer hazelnuts to food processor and process on high for a few minutes until a smooth-ish, buttery consistency is achieved. This may take a few minutes but be patient. You may have to stop a few times to scrape down the sides. Don’t worry if yours doesn’t come out perfectly smooth as it can be hard to remove all the skin.
Transfer to a bowl and let sit to cool for a few minutes and then add to an air tight container and transfer to the fridge to stay fresh for a couple of weeks.
Serve however you’d like!
I served my Nutella version of this hazelnut butter over toast with some yogurt and strawberries, so yummy:
Here are some of my favorite recipes to try that I made with the Hazelnut and Cashew Butters:
I haven’t tried making raw (not roasted) nut butter yet, but it would be as easy as just blending raw nuts in your food processor until smooth. I would imagine you would need a really good high quality food processor to make.
If you try this recipe out or have tried making raw nut butters before, I’d love to hear your thoughts on how it turned out! Let me know by commenting below.
