Homemade nut butter is so simple to make, just two ingredients (nuts and salt)! Simply toast the nuts then put them in the food processor. Here I made nut butter three ways; almond butter, walnut butter and pecan butter but any tree nut would work.
How To Make Nut Butter
Homemade nut butter is healthy, affordable and even more delicious than store-bought! You can make as much or as little as you wish! It’s easy to make, too. You’ll just need a decent food processor or a really good blender. Making it yourself also gives you complete control of what goes into your nut butter. Serve it over toast, with banana, apples or pears, stir some into my overnight oats, smoothie bowls, or just eat it with a spoon!
Tips For Making Nut Butter
- If you wish, you can add flavor your nut butters by adding cinnamon, honey, maple syrup or leave it plain. The texture changes slightly when adding honey or maple, it’s not as smooth so I prefer to leave it unsweetened, which gives me the option of drizzling some on top of my toast, if I wish.
- You can make a blend of nuts by combining a few varieties.
- Depending on how much fat is in the nut will determine how quick the nut turns into butter. The walnuts and pecans have more fat, so they only take about 10 to 15 minutes to process into a butter. Almonds have less fat, so they take a little more time, about 30 minutes total. It may seem like it’s not going to work, but just be patient, it will!
- To enhance the sweet, nutty flavor of the nuts, toasting them is a must before making them into butter. You will want to cool the nuts before making them into butter.
- Since there are no preservatives, you will want to keep it refrigerated to prevent it from going rancid. It can be refrigerated for up to 1 month.
- The texture of homemade nut butter is firmer after refrigeration than it is at room temperature, which makes it harder to spread. To fix this problem, let your homemade nut butter stand at room temperature for several minutes prior to serving.
How To Make Nut Butter
- 16 ounces 3 cups raw almonds, walnuts or pecans*
- 1/4 teaspoon salt
- Optional: ½ teaspoon vanilla extract
- Optional to taste: ground cinnamon
- Optional to taste: maple syrup or honey
- Preheat the oven to 350F. Spread the almonds, walnuts or pecans on a large, rimmed baking sheet and toast the almonds about 10 minutes, mixing halfway. (Don’t let them get dark).
- Let them cool about 10 minutes when they are warm, not hot.
- Transfer the nuts to a high-speed blender or food processor. Blend until creamy, scraping down the sides as necessary. Be patient, it may seem like it will never turn to butter, but it will! It will go from clumps, to a ball against the side of the food processor (keep scraping the sides), then finally it will turn very creamy. If the mixture gets too hot, stop and let it cool down for a few minutes.
- Once the nut butter is very creamy, blend in the salt. If you wish to add additional flavors such as vanilla, cinnamon or honey, let the mixture cool, add the optional add ins and blend until creamy once again. Keep in mind, the texture will harden slightly if you add honey or maple syrup.
- Let the nut butter cool to room temperature, then transfer the mixture to a glass jar and tighten the lid. Store in the refrigerator for up to 3 to 4 weeks, or until you see any signs of spoilage.