Yield: Yields about 1 cup.
Come autumn, the harvest of almonds, pecans, and hazelnuts begins in earnest. Turning them into your own homemade nut butter not only makes storing easy, but also transforms an everyday snack into a rich, spreadable butter. A blender produces the smoothest results, but only a heavy-duty one is up to the task. As an alternative, use a food processor; the butter will just be a bit coarser.
Read the Test Kitchen post for more information on preserving fresh nuts.
Make Ahead Tips
The nut butter will keep at cool room temperature for up to 2 months, or in the refrigerator for 6 to 9 months.
Nut butter is delicious any time of day, for breakfast, lunch, dinner, or dessert. Here are a few tasty ways to use yours up:
Chunky Nut Butter: Coarsely chop 1/4 cup of the nuts. Make nut butter with the remaining nuts, and then stir in the chopped nuts by hand.
Flavors: You can adjust the flavor notes even more by adding additional honey, salt, maple syrup, cinnamon, or vanilla.
For almond or hazelnut butter, try substituting almond or hazelnut oil for the canola oil.
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Wow, I tried both my blender and food processor, and I couldn't get this to even come close to being smooth. I tried adding oil and honey after the nuts were chopped up. I think you have to have a very powerful blender, like a VitaMix. Therefore I can't rate this fairly.
I made the almond butter and its way better than anything I've bought from a store. Definately a keeper. Makes a great gift too! I mean, who wouldn't want a jar of homemade nut butter?
Love the almond butter. It is easy to make and delicious! Cashew butter is almost a dessert itself. Much better than store bought since you can control the texture and amount of oil.
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