Nut Butter
A homemade creamy nut butter made from freshly toasted raw nuts, processed until smooth and spreadable. This versatile spread can be made with any nuts of your choice.
Ingredients
- •2 cups raw nuts
Cooking Instructions
- 1.
Preheat the oven to 300°F / 180°C.
5 min
- 2.
Spread the nuts out in a single layer on a baking sheet and toast until fragrant and slightly darker in color, 20 to 30 minutes. A good way to check if they are ready is to bite one in half and check the color in the center-instead of white or cream colored, it should be golden. Remove from the oven. If using hazelnuts, rub them together to remove their bitter skins. Let cool completely.
30 min
- 3.
Transfer the nuts to a food processor and blend on the high setting until finely ground to a powder, 1 to 2 minutes. Stop to scrape down the sides of the container. Continue to process until the oils start to be released and a smooth, creamy, runny paste is formed, 1 to 2 minutes. (Times vary depending on your machine, but it will work! Just keep blending; there's no need to add any oil.)
4 min
- 4.
Transfer the nut butter to an airtight glass container and store in the refrigerator. It will keep for 1 month.
5 min
