Nut Butter

Ingredients for Nut Butter

• 300g (about 280g) shelled raw nuts

Preheat the oven to 149°C / 180°C.

Spread the nuts out in a single layer on a baking sheet and toast until fragrant and slightly darker in colour, 20 to 30 minutes. A good way to check if they are ready is to bite one in half and check the colour in the centre—instead of white or cream coloured, it should be golden. Remove from the oven. If using hazelnuts, rub them together to remove their bitter skins. Let cool completely.

Transfer the nuts to a food processor and blend on the high setting until finely ground to a powder, 1 to 2 minutes. Stop to scrape down the sides of the container. Continue to process until the oils start to be released and a smooth, creamy, runny paste is formed, 1 to 2 minutes. (Times vary depending on your machine, but it will work! Just keep blending; there’s no need to add any oil.)

Transfer the nut butter to an airtight glass container and store in the refrigerator. It will keep for 1 month.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.