To say that nut butters have blown up over the last 5 years is an understatement. I remember growing up and there were only a couple types of peanut butter, but the main one was Jiff peanut butter. Although jiff peanut butter will still and always be my one love peanut butter, there are just so many different options out there now.
Some of my favorites are Justin’s Honey Peanut Butter, Peanut Butter Co White Chocolate Wonderful, and 365 Whole Foods Creamy Almond Butter. As much as I love this stuff, in no way am I happy paying $5, $6, $7 or $8 for a jar of nut butter.
Luckily for me I like to spend most of my time in the kitchen, and at an early stage in the nut butter growth I decided to start making my own. I will give you some advice if you decide to take the venture like me, don’t give up on your first go.
My first go at nut butter, ended up being a crunchy, liquidity, yet incredibly hard to stir substance. But with practice and most importantly patience, your nut butter making dreams will come true.
The biggest difference I have found in making nut butter is the baking process. I always buy raw nuts. With raw nuts to get the best flavor nut butter you must bake the nuts roasting them to make the best flavor.
After you perfect the baking process, you must perfect the cooling process and finding the correct temperature to begin actually blending your nuts.
1. Preheat your oven to 325 F. Toss your raw peanuts, almonds, cashews, brazil nuts, or whatever nuts your heart desires (just a quick note, a blend of cashews and almonds make the best combination in my opinion! Even Trader Joe’s thinks so).
2. Spread the nuts evenly making sure to not overlap them on a cookie sheet.
3. Bake your nuts until they start to caramelize. You will notice a more vibrant color on the nuts, along with the smell you get when you walk around the fair past the honey roasted nuts.
4. Once this happens remove them from the oven and begin to let them cool. You must take them off the baking sheet so they don’t continue to cook.
5. Once they are slight warm but no longer hot they are ready to be placed in the processor.
This nut butter includes a almond walnut blend, with a hint of coconut and a touch of honey. Sure to satisfy your cravings and for a fraction of the cost.
2 cups almonds
1/4 cup walnuts
2-4 T melted coconut oil
1/4 cup unsweetened coconut flakes
2 T honey
1. Preheat oven to 325 F. Place your almonds and walnuts on a cookie sheet and roast them for about 10-15 minutes until they are browned.
2. While your nuts are cooling melt the coconut oil and get the rest of the ingredients measured out.
3. Add in your nuts slowly into your blender or food processor. When it creates a powder add more nuts. Once your nuts are powdered start adding your melted coconut oil.
4. Keep adding coconut oil until you get the right consistency (more oil if you want something more drippy, less if you want a more solid substance).
5. Add the remaining ingredients, once those are combined you have yourself some delicious nut butter!