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Learn How To Make Homemade Nut Butters for Crave-able Spreads

Have you ever ventured in the world of homemade nut butter recipes? Not only is making nut butter at home easy, it will also save you money and you can customize them any which way you want!

Homemade Nut & Seed Butters

Photos via Edible Perspective

Get ready to learn the easy steps it takes to make homemade nut butter!

To say I’m obsessed with making nut butter at home would be an understatement. I’ve been making my own nut butters for years now and have rarely bought a jar from the store in that time. I like keeping an eye on what nuts are on sale in the bulk bins at my local grocery store. I stock up when they go on sale. Another good option may be ordering in bulk online, and Trader Joe’s also has great prices.

Making Homemade Nut & Seed Butters

In case you have a nut allergy, we’ll also be talking about seed butter today! You may be familiar with sunflower seed butter (aka: sun butter), but have you ever tried pepita butter? Pepitas are pumpkin seeds! They’re what live inside that while outer shell you’re probably more familiar with from scraping the inside of pumpkins.

I went savory with this seed butter and infused it with salt and pepper. A salt and pepper butter may seem odd at first but just think about slathering it on sweet potato, toast, rice cakes, crackers, pretzels, etc. It’s even awesome on apples! The contrast is fantastic.

Salt & Pepper Sunflower Pepita Seed Butter

Next up we have “cake batter” cashew butter. Yes, that’s right! A nut butter that taste like vanilla cake!

The secret is adding vanilla extract and almond extract. The almond extract is key! Oh, and so are the sprinkles. You can’t have cake without sprinkles.

This is good on just about anything from oatmeal, to apples and pears, to pancakes and waffles, to eating it right off a spoon. It would also be an excellent to sandwich in between two cookies — just sayin’.

Cake Batter Cashew Butter

Lastly, we have a honey infused almond butter. We start with a very basic almond butter that’s lightly salted and instead of adding the honey in the food processor, we’re stirring it in at the end. I’ve found it incorporates much more easily this way.

So what are some other combinations you could make?

  • Sweet and salty peanut butter
  • Cashew almond butter
  • Walnut pecan coconut butter (use unsweetened shredded coconut, only — not flakes or sweetened)
  • Maple almond butter
  • Smoked paprika almond butter
  • Cinnamon peanut butter
  • Chocolate peanut butter

And the list goes on…

Honey Almond Butter

While the process is very easy, there are definitely some tips that will help you along the way. Follow the list below and you’ll have success every time!

Nut Butter Making Tips & Tricks:

  • Use a high-powered food processor, anywhere from 7-14 cup capacity. This is crucial! Do not use a mini food processor or it will burn out. I’ve used Cuisinart and Kitchenaid food processors with no problem, but not all food processors have what it takes.
  • I create all of my recipes with an 11-cup food processor. If you are using a 7 or 9-cup capacity, make sure to decrease the amount of nuts or seeds. If using a 14-cup, you’ll want to increase the amount.
  • Use the S-blade that your food processor comes with.
  • Make sure your food processor blade is sharp! Hand washing your blade helps keep it sharp. Check the blade to see if the teeth are bent at all. After 5 years of constant use I finally had to replace mine.
  • Certain nuts and seeds take longer than others. Peanuts are quicker than almonds, for instance. I’ve never had a nut or seed take longer than 12-15 minutes. If it’s taking longer, there is most likely an issue.
  • Don’t use HOT nuts or seeds. Let them cool from the oven for about 10-15 minutes. You want them warm for their oils to more easily release, but if they’re hot you’ll get too much moisture build up.
  • If your food processor just isn’t cutting it, try adding a bit of a neutral tasting oil (or infused a little coconut flavor with coconut oil) to help make your butters creamy and smooth. Start with 1 tablespoon and go from there.
  • The nuts/seeds will go from mealy, to powdery, to clumpy, to a large ball of dough, and finally to butter. Scrape the sides frequently to help it along.
  • Try infusing your butters with other flavors and spices, sweet and savory.
  • When stored in the fridge the butters will become much thicker. I’ve found them to be okay stored in the pantry for a few weeks. You’ll be able to smell or taste if it’s gone rancid. For extended storage keep in the fridge.
  • Roast at a low temperature (I like 300 F) for even browning.

If you have any other questions, I’d love to answer them in the comments following this post!

Honey Almond Butter

Salt & Pepper Sunflower Pepita Seed Butter

Yields: appx. 1 1/4 cup

Ingredients:

  • 1 cup raw sunflower seeds
  • 1 cup raw pepitas
  • 1/2+ teaspoon salt
  • 1/4+ teaspoon black pepper

Step 1:

Preheat oven to 300 F. Place seeds on an unlined baking sheet. Roast for 10-15 minutes, turning halfway through, until light golden brown. Remove and let cool for 10-15 minuts.

Step 2:

Place seeds in your food processor (11-cup works best for this amount) fitted with the S-blade. Turn on and process, scarping the sides as needed, until the seeds turn to butter. This takes about 8-12 minutes with intermittent scraping of the bowl.

Step 3:

Once creamy and smooth like typical nut and seed butters add in the salt and pepper. Process again, making sure to scrape the bottom of the  processor. Taste and add more salt and pepper to your liking.

Step 4:

Let come to room temp then store in a sealed jar on the counter for 3 weeks or in the fridge for 1-2 months.

Cake Batter Cashew Butter

Yields: appx. 1 1/4 cup

Ingredients:

  • 2 cups raw cashews
  • 2 tablespoons sucanat (or coconut sugar/pure cane sugar)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 – 3/4 teaspoon almond extract
  • 1/8 teaspoon salt

Step 1:

Same as above but with raw cashews.

Step 2:

Same as above but add in your sugar with the cashews.

Step 3:

Same as above but add in the vanilla extract, almond extract, and salt.

Step 4:

Same as above.

Honey Almond Butter

Yields: appx. 1 1/4 cup

Ingredients:

  • 2 cups raw almonds
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1-2 tablespoons honey

Step 1:

Same as above but with raw almonds.

Step 2:

Same as above.

Step 3:

Same as above but add in the vanilla extract and salt.

Step 4:

Scrape contents of the food processor to a bowl. Add in the honey while the nut butter is still warm and stir to combine. Taste and add more to your liking.

Step 5:

Let come to room temp then store in a sealed jar on the counter for 3 weeks or in the fridge for 1-2 months.

Making Homemade Nut Butter
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One Comment

ros king

Thanks for writing this blog I’ve really enjoyed reading it and reminiscing. My mother used to incorporate nuts and seeds as healthy snacks for me and my sister when we were growing up. Every Friday evening, seeds and nuts were left to roast in the oven on the lowest heat while we ate dinner. Our job was to remove the husks from the seeds ready for butter making but we would end up eating more than mother had a chance to get her hands. Once the seeds and nuts came out, in went the coffee for slow roasting. Saturday was reserved for spice roasting. The whole house would have this weird warm mixture of smells from roasting, blending and grinding. I haven’t made nut and seed butter for a long time, although my freezer is full of all types of nuts and seed which we use in bread baking. Your blog has inspired me to start again.
My mother used to say ‘never leave the house without a bag of nuts or seeds to keep the hunger at bay’. It was way healthier than eating any junk food snack.
If you buy nuts and seeds in bulk, keep them fresher for longer by storing them in the freezer. Defrost overnight before use.

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