Making your own nut butter from almonds, pecans, or walnuts probably sounds like a bit of a fantasy, but when you imagine the reality, do you think it seems daunting? Well, I have news for you… Making your own homemade nut butter is super. Frickin. Easy.
I’m serious! When I found out that I was sensitive to almonds, I doubled down on buying sunflower seed spread and ate it daily until I had eaten so much of it that it started to taste weird to me. I thought that meant I had to go without spreadable goodness, because making my own homemade nut butter would take too much time and just be too hard. WRONG!
When I finally decided to take a crack at it, I was pleasantly shocked at just how simple it is, and just how yummy the results could be! Plus, it’s way cheaper than ordering specialty nut butters online or buying them in stores (if you can even find them in stores). Give it a try, you’ll be glad you did!
Homemade Nut Butter
2 cups nuts of choice (Macadamia nuts, pecans, walnuts, and hazelnuts work really well. You can try pistachio, too!)
Food processor fitted with an ‘S’ blade
- Preheat the oven to 350º. Spread the nuts on your baking sheet in a single layer.
- When the oven is ready, pop the nuts in and bake for 10-15 minutes. When the nuts are ready they should be slightly shiny and fragrant.
- Remove the nuts from the oven, and while they’re still hot carefully transfer them to the food processor.
- Process for 1-2 minutes, then stop and scrape down the sides of the food processor with your scraper. Repeat, stopping to scrape down every 30 seconds to 1 minute.
- Eventually you’ll start to see the nut butter get “doughy” and turn into a ball – this is a great sign! Keep going, because just beyond this point lies smooth, creamy nut butter. For pecans and macadamia nuts, this process takes 3-5 minutes. For pistachios it will take a little longer, because they have a slightly lower fat content.
- When your nut butter is ready, transfer it to an airtight container and store it in the fridge about 2 weeks.