If these had a label, I’d write, “WARNING: ADDICTIVE!” on them.
I made three different variations of nut butters this past month for the first time, and wanted to share my advice for doing so, as well as the recipes I used.
When making nut butters at home, it is important to have a strong food processor. I read reviews online that some food processors broke when trying to make nut butters, so make sure you have a powerful one! I did my research and decided to invest in the Braun FP3020 12 Cup Food Processor 
I made three different versions:
Pecan, Walnut, and Peanut butters.
Here’s what I learned:
- Using roasted nuts ensures that you have a creamy finished product. Toasting brings out the natural oils in the nuts and is more flavorful. If roasting yourself, you need to do this on a dry pan (without oil), by preheating your oven to 300F and baking for 5 to 10 minutes. When nuts are fragrant, take out of the oven, as they burn easily. Let nuts cool before putting them in the food processor
- I don’t like walnut butter by itself. I tried this alone, and didn’t like the taste, so I added shredded coconut, cinnamon and maple syrup to it to make it tasty.
- Nut butter will be crumbly at first, but eventually turn creamy. If you like a chunky butter, stop blending before the nut butter gets totally creamy.
Pecan Butter
Recipe condensed from wikiHow’s 12 step guide
Ingredients:
- 2 cups raw, unsalted pecans
- sea salt, to taste
- vanilla extract (optional)
- a pinch of cinnamon
Walnut Cinnamon Coconut butter
Ingredients:
- 2 cups raw, unsalted walnuts
- 1/2 cup unsweetened coconut flakes
- sea salt, to taste
- 1 tsp maple syrup
- 1 tsp cinnamon
Peanut Butter
Ingredients:
- 2 cups unsalted peanuts, roasted (and unsalted)
These pair well with my recipe for The BEST Chia Seed Jam on any bread, such as my Homemade Seeded Buckwheat Bread or yogurt. Let me know if you ahavabite of any of these by commenting on this post or tagging me on social media
ahavabite 
One Comment Add yours