How to Make Nut Butter at Home

There are even worse vices than nut butter. Calorically dense, it tends to make a great snack for athletes, many thanks to sufficient protein and unwanted fat articles. The only draw back? A 16-ounce jar can price tag upwards of $10. The good news is, you can make it for all around 50 % that price tag.

Almonds, cashews, and sunflower seeds are all great bases for your nut butter. Really don’t be scared to blend different nuts and seeds, and be certain to get them raw and unsalted. Roasting at dwelling tends to make them simpler to grind, draws out advantageous oils, and deepens the taste. 

Rachael Hartley, a dietitian from Columbia, South Carolina, likes to blend walnuts with maple syrup, macadamia nuts with coconut flakes, and pecans with pumpkin-pie spice. In this article, Hartley shares her foolproof recipe for a traditional nut or seed spread. 

Substances

• three cups raw nuts or seeds
• 1 tablespoon peanut or neutral-flavored oil (if wanted) 
• 1 or two tablespoons honey, maple syrup, or other sweetener
• Salt, cinnamon, coconut flakes, vanilla extract, or cocoa powder to taste

Instructions

Heat oven to 350 levels. Spread the nuts or seeds on a pan and toast until they scent fragrant, about ten minutes, stirring halfway via to preserve them from burning. Put in a food stuff processor and blend on high until the texture is smooth and runny, scraping down the sides intermittently and incorporating a tiny oil for creaminess if wanted. This can consider up to ten minutes. After it’s smooth, blend in the sweetener and the salt and other flavorings to taste. Transfer the butter to a 16-ounce jar and keep at room temperature for a 7 days or in the fridge for a number of weeks.