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
Peanut Butter:
Makes about 14-15 oz of nut butter
Ingredients:
450 g - Raw Peanuts
1 tsp - Salt
Instructions:
Preheat oven to 350F.
Line a baking sheet with a silicon baking mat. Spread peanuts evenly onto baking sheet. Sprinkle salt over them. Roast for about 5-10 minutes or until lightly browned*.
Pour peanuts into a food processor. Pulse nuts 3-4 times then blend until a paste forms. This can take up to 5-10 minutes*. Scrape down the sides of the food processor occasionally.
When the nuts have broken down, add in remaining ingredients. Blend again until everything is fully incorporated.
Pour nut butter into a glass jar and store in the fridge for up to a month.
*Notes:
- Roasting the almonds and pecans helps the nuts release their oils. You can also use raw nuts here, but it may take longer for them to break down.
- Since these are all natural ingredients, the oils will separate naturally over time. Just stir nut butter with a knife to re-incorporate them.
- These also make great gifts! And can be made allergen-friendly if you sub nuts for seeds.
Gingerbread Almond Pecan Butter:
Makes about 14-15 oz of nut butter
Ingredients:
230 g - Raw Pecans
128 g - Raw Almonds
60 ml - Blackstrap Molasses*
¾ tsp - Cinnamon*
¾ tsp - Ground Ginger
¾ tsp - Allspice
½ tsp - cardamom
1 tsp - Vanilla Extract
½ tsp - Almond Extract
1 tsp - salt
Instructions:
Preheat oven to 350F.
Line a baking sheet with a silicon baking mat. Spread pecans and almonds evenly onto baking sheet. Roast for about 5-10 minutes or until lightly browned*.
Once nuts are roasted, pour them into a food processor. Pulse the nuts 3-4 times then blend until a paste forms. This can take up to 15 minutes. Scrape down the sides of the food processor occasionally.
When the nuts have broken down, add in remaining ingredients. Blend again until everything is fully incorporated.
Pour nut butter into a glass jar and store in the fridge for up to a month (if it lasts that long!).
*Notes:
- Blackstrap molasses is more bitter than regular molasses. I used it here since it has more health benefits than regular molasses, but feel free to sub the blackstrap with regular if you prefer the nut butter to be sweeter.
- I was fairly conservative with the spices here. I like my food to be heavily spiced, but adjust according to your taste preferences.
- Roasting the almonds and pecans helps the nuts release their oils. You can also use raw nuts here, but it may take longer for them to break down.
- Since these are all natural ingredients, the oils will separate naturally over time. Just stir nut butter with a knife to re-incorporate them.
Salted Honey Peanut Butter:
Makes about 14-15 oz of nut butter
Ingredients:
450 g - Salted, Roasted Peanuts
90 g - Honey
¾ tsp - Cinnamon
1 tsp - Salt
Instructions:
Pour peanuts into a food processor. Pulse nuts 3-4 times then blend until a paste forms. This can take up to 5-10 minutes*. Scrape down the sides of the food processor occasionally.
When the nuts have broken down, add in remaining ingredients. Blend again until everything is fully incorporated.
Pour nut butter into a glass jar and store in the fridge for up to a month. Enjoy on toast, dip fruit into it, or just spoon it straight out of the jar!
*Notes:
- Roasting the almonds and pecans helps the nuts release their oils. You can also use raw nuts here, but it may take longer for them to break down.
- Since these are all natural ingredients, the oils will separate naturally over time. Just stir nut butter with a knife to re-incorporate them.
If you're looking for something to use your new jars of nut butters in, may I suggest these tasty Peanut Butter Stuffed Dates?
