One of the most basic staples in any college girl’s diet should be nut butter. Not only is it addictively delicious (I’m talking fingers in the jar delicious…), it also has an amazing nutritional profile to boot. With tons of healthy fats, fiber, and protein, it is a healthy eater’s ultimate dream as it keeps you fuller, longer!
Whether it be a perfectly crunchy peanut butter, a deliciously creamy almond butter (or something more adventurous like cashew butter!!), you can always count on me to have at least three different jars on hand.
It is so much fun to experiment with trying different brands and flavors, but I’ve always been bothered that I couldn’t control the amount of sugar or salt, couldn’t omit or add my own ingredients, etc. And thus, out of this frustration, something beautiful was born. I ventured into the world of making my very own nut butter!
Initially, I was daunted by the task. Somehow, the process seemed like it must be far more complicated than blending and processing a handful of nuts. But turns out, it really is just that simple!
Considering most of us don’t have the luxury of a fully equipped kitchen, food-processor-and-all, squeezed into our tiny dorm rooms or starter apartments, this is a recipe I definitely suggest you try when heading home for Thanksgiving break next weekend!! Not only will you impress your entire family with your delicious homemade nut butter, but you can also make it a little more festive by adding pumpkin pie spice, cinnamon, or nutmeg! Feeling even more daring and creative? Chances are you’ll beat out the ENTIRE dessert table at Thanksgiving by bringing along your very own, made-from-scratch, Nutella!!! (Simply substitute hazelnuts in the recipe below and add heaps of chocolate for the world’s most sinfully addictive treat!)
As a reminder, any nut can be substituted in place of peanuts here (sunflower seeds are also a great option for those with nut allergies!), and the amount of salt and sweetener can increase or decrease depending on your personal preference—that’s the best part about making your own! Feel free to toss in other fun ingredients like raisins, spices, or even chopped nuts to create a personalized and palatable peanut butter that is perfect for you.
Ready? Let’s begin!
To start, gather your ingredients. In my recipe, I’ll be using Roasted & Unsalted peanuts, pink Himalayan sea salt, organic cinnamon, raw Manuka honey, and organic vanilla extract. (Not pictured: peanut oil, which can be used to create a slightly creamier consistency)
*side note: if you have time to roast your own nuts, please do!! I promise the recipe will be EVEN THAT MUCH MORE DELICIOUS. But for times sake, here I will be using the pre-roasted variety*
For your first step, toss your 16 oz of nuts into the food processor. Easy-peasy!
Next, process on high. In total, this step will take roughly 5-7 minutes, though depending on what type of nut you use, the type of food processor you’re using, etc., time will vary. Regardless, I would suggest stopping about every minute or two to scrape down the sides. Note that while processing your peanuts, you will observe them go through several stages in their quest to come nut butter:
• First, after thirty seconds, the peanuts will begin to resemble flour.
• As the peanuts begin to release their oils, however, something crazy happens. The peanuts mush together and form a giant dough ball!
• Fear not, because as you continue processing your peanuts on high, the dough ball will soon give way to a creamier peanut mixture.
• Patience is important here, because letting the oils break down is key. Even after your PB looks smooth and shiny, continue processing for about another minute or so to ensure that it is well blended. And….voilà! Before you know it, you will have a deliciously creamy and drool-worthy nut butter right before your eyes!
Now comes the fun part: flavoring your nut butter! Again, please adjust amounts depending on personal preference, but I like 1 1/2-2 tablespoons of honey, 1/2 teaspoon of salt, 1/2 teaspoon of cinnamon, and a teaspoon of vanilla. I also sometimes add about a 1/2-1 teaspoon of peanut oil if I feel that my nut butter is a little on the thick side. Note that maple syrup, agave, etc. can replace the honey if you are vegan or have other preferences for sweetener. The sky’s the limit!
Simply add the ingredients and process again for 1-2 minutes to make sure everything is thoroughly mixed in. If you are using chunkier mix-ins (chocolate chips, mixed nuts, dried fruit, etc.) make sure to mix them in at the end with a spoon, or simply pulse your food processor a few times.
Once you’ve stopped licking the spatula and can peel yourself away from this deliciously addictive treat, go find a mason jar (or an old PB jar…I always save my empty ones) and transfer your nut butter to the container. Store at room temp or in the fridge, and enjoy!!!
I personally suggest spreading this on a nice, warm muffin, smearing it atop a few banana slices, or eating with jelly & toast, though I won’t judge if you’d rather consume it by the spoonful! I promise, after you sample this stuff you will be a devotee of DIY. Store-bought’s got nothing on your new homemade nut butter! Enjoy, get creative, and go knock the socks off your entire family when you head home next weekend!
RECIPE REPRODUCED BELOW:
Ingredients:
• 16 oz roasted & unsalted peanuts (or any preferred nut)
• 1 1/2-2 tbl honey (or any preferred sweetener)
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional)
• 1 tsp vanilla (optional)
• 1/2-1 tsp peanut oil (optional)
• optional add-ins: pumpkin pie spice, nutmeg, chocolate, coconut oil, dried fruit, chopped nuts, etc.
Directions:
1. Place nuts into food processor.
2. Process on high, stopping every minute or two to scrape down the sides.
3. Once the consistency is creamy and smooth, add remaining ingredients and process for an additional minute or so.
4. If adding chunkier mix-ins like raisins, chocolate chips, or chopped nuts, wait to add until mixture has been fully processed. Simply stir in with a spoon or gently pulse the food processor a few times.
5. Store in an airtight container. Refrigeration is optional but may extend shelf life.