When I started making homemade nut butter in my own kitchen, I was surprised at how easy it was. Not only that, I was surprised at how many other people were blown away by the idea! Sure, the concept is easy—grind up the nuts, add flavors and spices, and you’re done—however, I found most people I talked to still didn’t believe how easy it was.
If you’ve never made nut butter before, you might give up prematurely when you see a grainy blob in your food processor. Don’t worry! Just keep processing. You will end up with a smooth nut butter, but sometimes it can take up to 20 minutes or longer, depending on the strength of your machine and your choice of nut. I have found a powerful food processor to be the most effective machine for making nut butters. Others use high-powered blenders and have great results.–Mary Loudermilk
LC What Folks Are Saying About This Recipe Note
“Really super easy.” “An easy-to-follow recipe with fantastic results!” “So good, I made it twice.” “Pure joy.” “There’s a darn good chance I won’t be buying much peanut or almond butter anymore.” That’s what folks are saying about this homemade nut butter recipe.
Homemade Nut Butter
- Quick Glance
- 15 M
- 15 M
- Makes about 1 cup
- 2 cups (approximately 200 grams depending on the nut) roasted unsalted peanuts or raw unsalted almonds, cashews, pecans, walnuts, pistachios, macadamias, hazelnuts or pine nuts
- Up to 1/2 teaspoon fine sea salt
- Mild olive, vegetable, or nut oil, as needed
- 1. Preheat the oven to 350°F (177°C).
- 2. Spread the nuts in a single layer on a rimmed baking sheet and toast for 5 to 10 minutes. You should be able to smell a delicious nutty flavor when they’re ready. (The softer the nut, the less time you’ll need. Pecans and walnuts cook quickest, almonds and hazelnuts take longest.)
- 3. Remove the nuts from the oven and immediately dump them in your food processor along with the salt. Process the nuts for 5 to 20 minutes, or until you have a true nut butter. (The nut mixture will be grainy at first, and it may seem as if it will never come together into a cohesive nut butter, but keep scraping down the sides and bottom of your processor with a spatula and you will eventually get there. Really. Even though your food processor may make some really quite dreadful sounds along the way. If the nut butter seems really dry, add a small dribble oil to help the gritty nut particles adhere to one another in a paste.)
- 4. Taste and add salt as desired. (Sometimes a little extra salt can make all the difference in turning a good nut butter into a great nut butter.) Transfer to a resealable container and refrigerate for up to several weeks. Some nut butters will thicken substantially upon cooling so bring to room temperature if you need a spreadable consistency.
- Chai Cashew Butter
- After turning cashews into cashew butter in your food processor, stir in 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon finely ground black pepper, and 1/2 teaspoon sea salt. Blend until smooth. Taste and, if desired, add more salt as needed.
- Chocolate Pecan Butter
- After turning pecans into pecan butter in your food processor, add 1/4 cup chopped semisweet chocolate or chocolate chips and 1/2 teaspoon salt. Process for another 2 minutes. Taste and, if desired, add more salt as needed. The mixture may appear quite liquidy but it will thicken after being refrigerated.