Updated: Dec 30, 2019
During my freshman year at USC, I discovered my love of nut butters. Don’t get me wrong, I’ve always loved peanut butter. Jif and I were tight! (Okay, okay, I did have one flirtation with Skippy, but that’s in the past!) But it wasn’t until I stumbled upon the nut butter stand at USC’s farmers market that I discovered the true potential nut butters could have. I tried their mocha chip peanut butter and let’s just say I may have bought more than one jar (maybe 7, but who’s counting). By the end of freshman year, I had a stack of empty mason jars that reached the ceiling. It was a true work of art.
To my stomach’s shock and dismay however, beginning in my sophomore year, there was no longer a nut butter stand at the farmers market! Where would my steady stream of nutty goodness come from now?
I had to get my fix. I determined that the only way I was going to get it was if I made it myself.
I was pleasantly surprised to find that it was ridiculously easy! Not to mention, a whole lot cheaper and, dare I say, better tasting. Those empty mason jars I had collected were all filled in no time! (They were also empty again just as quickly.)
All you need to make your own nut butter is some nuts, a food processor or high speed blender, and a little patience. Depending on how powerful your food processor is, it can take up to 15-20 minutes for the nuts to release their oils, but it’s well worth the wait.
I’ve provided a basic peanut butter recipe here, as well as a few tasty variations. The best part of making nut butters yourself is that they’re completely customizable. You can add virtually any kind of nuts, seeds and spices to get the nutty creation of your dreams!
Homemade Nut Butters Three Ways
Makes about 14-15 oz of nut butter
450 g - Raw Peanuts
1 tsp - Salt
Preheat oven to 350F.