Making your own nut butter
15 January, 2021
It’s easier than you think!
Mention nut butter and most people think peanut butter – the deliciously gooey sandwich filling that was on high rotation in many Australian households with school aged kids.
In fact, peanut butter is so universally adored, it has its own day. Yep, January 24 is Peanut Butter Day.
For a long time, peanut butter reigned supreme. No other nuts could push into the limelight. It was a virtual nut-ocracy.
Now, the other nuts have had enough. Non-peanut nuts have come out of their shells to show the world just how tasty and delicious they really are. And let’s face it, not everyone can eat peanuts due to nut allergies. Keep reading as we go nutty in January! We’ll even show you how to make your own nut butter from scratch. (It’s so easy, you’ll wonder why you waited so long to give it a go.)
Let’s get nutty
With consumers becoming increasingly aware of additives and other nasties in their food, one of the best things about making your own nut butter is you only need a few ingredients.
In fact, you can make some nut butters using just the nuts! And with a variety of nuts available in Australia, your choices are endless. And don’t forget our native macadamia.
Lots of packets of leftover nuts? Mix them together for a unique nut butter flavour.
If you’re keen to try before you make your own, Horn of Plenty stocks a variety of nut butters including almond, pistachio, hazelnut and walnut butters. All natural, vegan, dairy and gluten free.
Prepping your nuts
If you buy raw nuts, you’ll need to roast them before you chuck them in the food processor. While there is a school of thought suggesting soaking some nut varieties first, making them easier to digest, it’s a personal choice.
But it’s important to roast your nuts before processing for two reasons.
- Roasting draws out the flavour, and
- Heating the nuts helps break them down for processing.
You can buy roasted and raw nuts from our friends at Horn of Plenty.
It’s time to butter things up
We suggest using a food processor to make your nut butter. Process and stop at regular intervals of 2 or 3 minutes to scrape the sides of the processor and allow the mixture to cool slightly.
While it’s tempting to use a blender, it processes too fast, heating the nuts too quickly. A slower process helps to draw out the nut’s natural oils, giving you the thick and creamy texture you’re looking for.
Spicing up your nuts
During blending, you can spice things up by adding extra flavours. Sea salt, cinnamon, coconut, vanilla and even dark chocolate are popular choices.
See the team at Woolies for all your delicious nutty spices and extras.
Storing your nuts
Transfer your delicious, fresh nut butter into a clean jar or container and it’ll keep for around 3 weeks in the fridge. Japan Home Centre can sort you out with bowls and storage jars.
Now all you need to do is go nuts!