Nut butters

Nut butters

By
From
River Cottage Every Day
Makes
200g
Photographer
Simon Wheeler

Making your own nut butter is so simple and quick, and you can adapt the recipe to your own taste. Try toasting the nuts for a few minutes in a hot oven or leave them raw, or experiment with different nuts, in any combination. Cashew nut butter is my favourite, but almonds, hazelnuts and, of course, peanuts all work well.

Home-made nut butter is very good spread thickly on freshly baked bread and topped with your favourite jam. You could also spread it on oatcakes or digestives, or roll it into balls and dip them in melted dark chocolate for a deliciously indulgent treat. It plays a starring role in our favourite ‘late-for-school’ sandwich, too – thick sourdough bread, nut butter and sliced banana.

Ingredients

Quantity Ingredient
200g nuts, such as cashews, almonds, hazelnuts and/or peanuts
3-4 tablespoons rapeseed or sunflower oil
1-2 teaspoons runny honey
1/2 teaspoon flaky sea salt

Method

  1. Put the nuts in a food processor and pulse until quite fine. Add a tablespoon or two of the oil and process until you have a creamy paste, then add the honey and salt. Add a few more nuts just at the end of processing if you’d like a crunchy nut butter. Store in the fridge in an airtight container, where it will keep for up to 2 weeks.

Variation

  • Nut and seed butters

    To any of your favourite nut butters, add 50g sunflower, sesame or pumpkin seeds, or a combination, at the end of processing to give extra texture and crunch.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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