The latest issue of Fine Cooking has a procedure for making homemade nut butters using almonds, hazelnuts and pecans. Making my own nut butter is probably not something I would have thought of doing. We always have a jar of natural peanut butter in the fridge, but to tell the truth, I usually avoid buying the fancier kinds because of the high cost. The procedure seemed fairly simple, though, and looked like a good way to use up nuts bought for other recipes. As a matter of fact, I had a container of hazelnuts in the freezer that I had never found a use for, so I decided to try it.
It was as easy as promised. The hardest part was peeling the hazelnuts; I used the procedure recommended on Ochef, but still will probably avoid buying hazelnuts so I don’t have to do this tedious task again. (Fortunately, you can use skin-on almonds or pecans instead.) You need a food processor or very high-powered blender to do the chopping, but it only takes a few minutes to make. The result is a jarful of creamy, decadent nut butter that is delicious spread on warm banana bread or toast.
You need 2 cups toasted, skin-on almonds; toasted, skinned hazelnuts; or untoasted pecans. Chop the nuts in the food processor roughly.
Add ¼ teaspoon salt and pulse to combine. While pulsing, slowly add 1½-4 tablespoons canola or vegetable oil until the mixture is fairly smooth. Use just enough oil to help the nuts break down.
Add 1 teaspoon honey and pulse to mix. Store in a jar in the refrigerator up to 9 months.
- The Nut Butter Dilemma (wholefoodsmarket.com)