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Nut Butter

I made crispy peanuts this week and used them to make peanut butter.  This recipe is from Nourishing Traditions.  This is a very healthy treat!  Soaked nuts, coconut oil, unrefined sea salt and raw honey…what could be better?  I had some on my toasted sourdough bread this morning…YUM!!!!  It’s actually quite sweet…you could cut back on the honey.  Either way it is so delicious.  I can’t wait to try this recipe using other types of nuts.

Nut Butter
Makes 2 cups

2 cups crispy nuts, such as peanuts, almonds or cashews
3/4 cup coconut oil
2 Tbsp. raw honey
1 tsp. sea salt

Place nuts and sea salt in food processor and grind to a fine powder.  Add honey and coconut oil and process until “butter” becomes smooth.  It will be somewhat liquid but will harden when chilled.  Store in an airtight container in the refrigerator.  Serve at room temp.

almond butter
Edited 6/26/10 – I made cashew butter and almond butter using this recipe yesterday.  Both so delicious!!  Rebecca kept asking for more 🙂  She had toast with cashew butter and a tortilla with almond butter yesterday.  I only put a drizzle of honey in this time.  Still plenty sweet.
cashew butter (left), almond butter (right)

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6 comments

  1. Sara says:

    Looks great!! I made some almond butter today, but barely used any honey and its still pretty sweet for an almond butter. Its still really good, though!

  2. The Voogts says:

    I need to try almond butter sometime. I’ve done cashew and peanut now. But not almond. And I want to try experimenting with adding other flavors…cinnamon, vanilla, chocolate, etc.

  3. Sara says:

    I’ve always wanted to make homemade nutella… with the hazelnuts and chocolate… but I never have. I should try it sometime.

  4. Julie Hurley says:

    I just made this with almond butter. It tastes really good, but it’s reeeally liquid. Also, how much total nut butter did you yield from this recipe? I got about 1.5 cups.

  5. Mary Voogt says:

    Julie – I never actually measure anything so it’s hard to say how much I get. About a pint. How liquidy the butter is just depends on how much coconut oil you use. It will harden once you refrigerate it. If you think it’s just too liquidy add more nuts to thicken it. When I make nut butter I add some nuts and process. Then I add the oil and honey a bit at a time until I get the texture/sweetness I want.

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