Ingredients
The following ingredients have 1 Servings
- 2 cups roasted unsalted peanuts or raw unsalted almonds, cashews, pecans, walnuts, pistachios, macadamias, hazelnuts or pine nuts
- Up to 1/2 teaspoon fine sea salt
- Mild olive, vegetable, or nut oil (as needed)
Instruction
- Preheat the oven to 350°F (177°C).
- Spread the nuts in a single layer on a rimmed baking sheet and toast for 5 to 10 minutes. You should be able to smell a delicious nutty flavor when they’re ready. (The softer the nut, the less time you’ll need. Pecans and walnuts cook quickest, almonds and hazelnuts take longest.)
- Remove the nuts from the oven and immediately dump them in your food processor along with the salt. Process the nuts for 5 to 20 minutes, or until you have a true nut butter. The nut mixture will be grainy at first, and it may seem as if it will never come together into a cohesive nut butter, but keep scraping down the sides and bottom of your processor with a spatula and you will eventually get there. Really.☞TESTER TIP: Your food processor may make some really quite dreadful sounds along the way. If the nut butter seems really dry, add a small dribble oil to help the gritty nut particles adhere to one another in a paste.
- Taste and add salt as desired. (Sometimes a little extra salt can make all the difference in turning a good nut butter into a great nut butter.) Transfer to a resealable container and refrigerate for up to several weeks. Some nut butters will thicken substantially upon cooling so bring to room temperature if you need a spreadable consistency. Originally published August 10, 2015.
