NUT BUTTER
You can use any kind of nuts for this recipe-almonds, hazelnuts, pecans, and Brazil nuts are all delicious.
Provided by Sarah Britton
Categories Nut Vegan Wheat/Gluten-Free Peanut Free Condiment/Spread Condiment Peanut Peanut Butter
Yield Makes approximately 1 cup / 250 ml
Number Of Ingredients 1
Steps:
- Preheat the oven to 300°F / 180°C.
- Spread the nuts out in a single layer on a baking sheet and toast until fragrant and slightly darker in color, 20 to 30 minutes. A good way to check if they are ready is to bite one in half and check the color in the center-instead of white or cream colored, it should be golden. Remove from the oven. If using hazelnuts, rub them together to remove their bitter skins. Let cool completely.
- Transfer the nuts to a food processor and blend on the high setting until finely ground to a powder, 1 to 2 minutes. Stop to scrape down the sides of the container. Continue to process until the oils start to be released and a smooth, creamy, runny paste is formed, 1 to 2 minutes. (Times vary depending on your machine, but it will work! Just keep blending; there's no need to add any oil.)
- Transfer the nut butter to an airtight glass container and store in the refrigerator. It will keep for 1 month.
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