A couple of years ago I started making my own nut butters. I’ve found there are many benefits:
1. They are usually cheaper than the jarred butters you find in stores—especially if you can buy the nuts in bulk.
2. You can make exotic nut butters that may be hard to find in stores (e.g. macademia nut butter, pine nut butter, walnut butter, cashew butter, etc.).
3. You can make up your own flavors and season them according to your taste, such as choosing between salted or unsalted or roasted or raw nuts. You can add spices such as nutmeg or cinnamon, or combine nuts. You could go savory with the addition of dried herbs such as thyme or rosemary. The sky’s the limit.
4. It is so easy to make, and a fun way to involve your kids in the kitchen (assuming there are no allergies!).
The basic recipe is this: Depending on the size and power of your food processor, throw some nuts in the bowl of the processor and puree. It’s that easy! Some nuts are drier than others, and may require a tablespoon or so of oil to smooth them out (e.g. I’ve had this experience with hazelnuts and cashews). Others need nothing added (e.g. almonds).
2 cups roasted, salted almonds
Pour nuts into bowl of food processor. Puree until nut mixture is finely ground and looks like coarse sand.
Scrape sides of bowl with a rubber spatula. Then keep processing until mixture is smooth and creamy.
Makes a little over a cup of almond butter. Store in refrigerator.
My son loves it on whole wheat bread with a bit of cinnamon sugar sprinkled on top.