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How to make Nut Butter?
Peanut butter is commonly sold in United States. You can use various nuts and seeds to make butter
Nut butters are a good source of protein, and low in saturated fats. Some people may also be allergic to peanuts.
Here, I will give a step by step general process to make Nut Butter.
Step 1: Choose shelled nuts and seeds
Choose shelled nuts and seeds
Step 2: Blanch Nuts
This step is not necessary. It is done to for eye appeal. Let us assume you are making Pistachio nut butter. Blanching Pistachio nuts will remove reddish scale and result in a nice yellowish green pistachio butter.
1. Bring water to boil
2. Add Nuts.
3. Let water come to a boil
4. Boil for 1 minute
5. Shut off heat.
6. Use a colander to drain out hot water.
7. Run cold water to cool down the nuts.
8. Remove the loosened skin.
Step 3: Roast Nuts
This is an optional step. Roasted nuts add a nice aroma to the butter.
1. Preheat oven to 300ºF
2. Spread out kernels on a cookie sheet
3. Roast nuts for 15 to 20 minutes.
Step 4: Add nuts, salt, and sugar to the food processor
Put nuts, salt and sugar in the food processor. Salt and sugar are both optional.
I add about ¼ teaspoon of salt for every 2 cups of nuts. I like to add 1 Tablespoon of sugar to 2 cups of Pistachios to make Pistachio nut butter.
Step 5: Add oil and Process
Turn the processor in continuous mode. Most of the nuts will turn into an oily rough clump. You need to add vegetable oil to make the butter smoother and creamier.
Type of oil depends on your liking. You may add Almond oil to make almond butter, walnut oil to make walnut butter. I just use Canola oil in all my nut butters.
Amount of oil will depend on the oiliness of the nuts. Cashews are very oily, and you may only need 1 Tablespoon of vegetable oil per cup of cashews, while Almonds may need up to 3 Tablespoons of oil per cup of almonds.
Step 6: Store in Refrigerator
Transfer the nut butter to clean jars with tight lid. Store in the refrigerator.