by jimmy | October 17, 2013 12:49 pm
As with peanut butter, other nut butters are also a rich source of high-quality protein and mono-unsaturated fat. I use the same method for making the following;
Almond butter, cashew butter, raw pecan butter, hazelnut butter and peanut butter.
Many kinds of nuts are also used to make nutritious butter. I buy raw nuts and toast them. Make sure you do not over toast them as this can make the butter taste slightly.
The first thing is to toast 2 cups of the selected nuts.
To toast, place them in a single layer on a baking sheet and toast in a preheated 175 C. (350 F) oven until very lightly browned. Watch them closely. Depending on the variety, this should take from 3 to 10 minutes. Once toasted, let them cool.
Place them in a food processor and blend. If particles build up on the sides of the container, stop and scrape them down with a rubber spatula.
Continue processing until it begins to create a ball. You may have to break up the ball, but it is very important to be patient. Sometimes the ball will bang around a bit before it begins to break down and look creamy. This can take several minutes.
When it is balled up that I add a little olive oil. Add a teaspoon of oil and blend again. If the butter is creamy enough without it there is no need to add the oil.
Store in a sealed container in the fridge and use within 1 month.
Source URL: http://jimmyboswell.com/foodblog/making-nut-butters/
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