Plain nut butter

Plain nut butter

By
From
The Pip & Nut Butter Cookbook
Makes
Makes 1 jar
Photographer
Adrian Lawrence

Ingredients

Quantity Ingredient
300g nuts
pinch sea salt, (optional)

Method

  1. Preheat the oven to 150°C. Spread the nuts out on a large baking tray in a single layer. Roast until golden brown, about 10–15 minutes. Keep an eye on them, as nuts can turn from golden brown to burnt very quickly! Generally speaking, when you start smelling them around the house it’s time to take them out – pronto!
  2. Tip the nuts into a food processor with the salt, if using, and blitz. The whole process takes about 10 minutes, depending on how powerful your blender is, but don’t stop until the nut butter is smooth and glossy:
  3. After 2 minutes: The nuts turn into a crumble-like texture. At this point, stop the blender and use a spatula to scrape down all the pieces.
  4. After 4 minutes: A small ball forms.
  5. After 6 minutes: The nuts will be smooth, but will still have a slightly rough texture.
  6. After 8–10 minutes: Don’t stop yet. Keep going until the nut butter is smooth, glossy and runny.
  7. Pour into an airtight container or jam jar. It will be good for 3 months, but to get the best flavour from the nuts, eat within 2 weeks or so.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again