Sorry, Skippy: 7 Homemade Nut Butter Recipes Ready in a Jiff
Nut butters: peanut butter, almond butter, sunflower seed butter, cashew butter, cashew butter, pecan butter. We love them all. Full of healthy fats, they are the perfect addition to any bread, muffin, bowl of oatmeal, dish of dessert, piece of fruit — you get where we’re going with this. Nut butters are perfection, but the addiction can get expensive, especially if you’re investing in the high-priced healthy fats found in Whole Foods and Trader Joe’s stores. Luckily for you, we have your solution, and if you haven’t already made your own nut butter, be prepared for a major ‘duh’ moment.
Homemade nut butters are just as good, if not better, than those found in many grocery stores. And they’re healthier, too. That’s because old standbys like those produced by Jiff and Skippy acquire their iconic texture thanks to the hydrogenated oils, stabilizers, emulsifiers, excess sugars, and salts found in them, and making your own butter allows you to completely control what goes into the world’s favorite spread. Plus, it shouldn’t go un-noted that blending your own nut butter helps avoid any concerns over the salmonella contamination that has recently led to many large scale peanut butter and almond butter recalls. No one should swallow their almond butter in fear. Make it yourself!
Here are seven nut butter recipes to get you started, but keep in mind the possibilities are endless. Blending your own nut butter gives you control over what nuts (raw, toasted, salted, candied) you decide to use, and you also are more than free to throw other ingredients into the mix, such as honey, coconut, vanilla extract, syrup, cinnamon, etc. Go nutty!
1. Classic Homemade Peanut Butter
We’ll start off simple with classic homemade peanut butter because, although the customizability of homemade nut butters is always appealing, sometimes simplicity is key. This recipe from Brown Eyed Baker couldn’t be easier, and we’re not kidding when we say it only requires one ingredient. Can you guess what it is? We hope you said peanuts.
Because although the labels of store-bought peanut butters contain more than a handful of ingredients and additives, the good old-fashioned homemade kind only requires one. Just as long as you have a powerful food processor, that is.In this recipe, Michelle from Brown Eyed Baker uses dry roasted peanuts, but as will be the case with all the recipes we highlight today, feel free to adapt the nuts used in the butters to your liking. If you’re a bigger fan of raw peanuts, go raw. If you prefer honey-roasted peanuts, use those! You see where we’re going with this.
Also, we should note that you will have to be patient with your food processor as it help you make your nut butter from scratch. You’ll likely have to blend and pulse your nuts in the machine for up to three minutes before the butter gets to the consistency you desire, and you should also expect the peanut mixture to go through several stages during that time: finely ground nuts, a thicker nutty crust, a very thick paste-like consistency, and finally, your smooth and creamy peanut butter. So don’t fear, the food processor always is here and always does the job, even if it requires a little patience!
- 4 Cups Dry Roasted Peanuts
Place the peanuts in the bowl of a food processor, and process for 2 to 3 minutes, until smooth and creamy, stopping to scrape the sides of the bowl as needed. Store the peanut butter in a glass jar or airtight container in the refrigerator for up to 1 month.