You can make your own nut butter at home with any nut that you like. Textures and flavours will vary with the nuts chosen.
This recipe works particularly well with almonds, cashews and peanuts. Raw unsalted nuts are best for making nut butter. If nuts have skins as it will make your nut butter more bitter. To remove them on almonds, soak overnight then remove or buy the blanched ones without skins.
Toast your nuts lightly in a pan or in the oven to bring out their flavour. If can make the nut butter while the nuts are still warm the flavour will be even better.
Honey can act as an emulsifier making a smoother nut butter less prone to separation. Use a mild honey like clover. If you decide you want to sweeten your nut butter but don’t want to use honey you can alternatively use maple syrup or cane sugar but they don’t emulsify as well as honey. You could also skip the sweeteners entirely.
Adding coconut oil helps make a smooth silky nut butter. The heat from the blades of the food processor might lead the nut butter to look a bit thin because the coconut oil will melt but it will solidify once it cools again.
Give your food processor cooling down breaks halfway through the process or sooner if it seems laboured to prevent overheating.
2 cups shelled, skinless, unroasted, unsalted cashews, almonds, or peanuts
1 1/2 teaspoons kosher salt, or more to taste
2 tablespoons mild-flavored honey
5 tablespoons coconut oil, divided
- Roast the nuts: Preheat the oven to 350°F for peanuts and cashews and 325°F for almonds or Marcona almonds. Line a rimmed baking sheet with parchment paper. Spread the nuts on the sheet and roast for 10 minutes. Stir the nuts and toast for another 2 to 3 minutes until slightly brown and fragrant.
- Grind the nuts: Pour the warm, roasted nuts into the bowl of a food processor fitted with a metal blade and add the salt. Process 1 to 3 minutes or until crumbs form.
- Cool time: Wait 10 minutes for the machine and the ground nuts to completely cool down.
- Add the honey and oil: Add 2 tablespoons honey, and 4 tablespoons coconut oil or shortening.
- Process again: Process for another 5 to 10 minutes. Time isn’t as important as texture in this case, so look for the nut butter to go through a few stages. First the mixture will seize a bit and clump, and then go from sandy, to clumping into a soft ball, to a final stage of smooth and creamy on the top with a gritty bottom.
- Stop the machine again and add the remaining oil: Turn the machine off and let stand for 5 minutes. Using a silicone spatula, stir the mixture, scraping the side and the bottom of the bowl, carefully moving the blade as necessary to get all the ground nuts. Add the remaining 1 tablespoon oil or shortening. Process until smooth, about 2 more minutes.
- Adjust seasoning: Taste and add more honey or salt and blend until fully incorporated, about 1 minute.
- Finish the nut butter: Scoop the mixture into a mixing bowl and stir well. Let the nut butter come to room temperature. If you are not using it immediately, scoop it into a container with an airtight lid. Cover and refrigerate. It will last about 1 week. Bring to room temperature before using.
Recipe originally from: http://www.thekitchn.com/how-to-make-creamy-nut-butter-229499