Ingredients
2 cups nuts of choice (Macadamia nuts, pecans, walnuts, and hazelnuts work really well. You can try pistachio, too!)
Instructions
- Preheat the oven to 350º. Spread the nuts on your baking sheet in a single layer.
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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.
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Remove the nuts from the oven, and while they’re still hot carefully transfer them to the food processor.
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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.
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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.
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When your nut butter is ready, transfer it to an airtight container and store it in the fridge about 2 weeks.
