Make your own nut butter at home just once and you'll never buy the jar again!
This is hardly a recipe, but the following ingredients and quantities are how I make my favorite nut butter. Cashews, macadamias, pistachios, Brazil nuts, and pignoli are also good for mixed nut butters, as are flax seeds, sunflower seeds, and sesame seeds. I prefer roasted unsalted peanuts and cashews for a nut butter, but I use mostly raw nuts for all other nut types. Any combination of nuts can turn into butter as long as you have the patience to the let the food processor spin for five whole minutes. The longer you wait, the more smooth and creamy the mixture becomes. There is no need to add oil...just be patient and the magic will happen! You may add honey, chocolate, maple syrup or any other sweet flavor profile if you like, but it isn't necessary. Play around with the ingredients as long as you follow the technique!
Equipment: dry measuring cup; food processor; rubber spatula
1 cup roasted unsalted peanuts
½ cup raw hazelnuts
½ cup raw walnuts
½ cup raw pecans
½ cup raw almonds
½ cup pumpkin seeds
¼ cup chia seeds
kosher salt to taste
ILOC tip: use nuts like almonds and hazelnuts with or without skins. Your call...the recipe will work either way I keep them on for flavor, color, and no fuss!
1. Place all of the ingredients in a food processor and blend for five minutes, or until smooth and creamy.
ILOC tip: Large seeds like pumpkin or sunflower will grind to a fine crumb, but small seeds like chia and flax will stay visibly more or less whole, providing visual and tactile texture.
2. Pour the nut butter into a glass jar and seal tightly. Store at room temperature for up to three months.
Makes approximately 1 pint.