Roasted Almond Butter
Ingredients
Yield: 1¾ cups
- 1pound raw, skin-on almonds (about 3 cups)
- Kosher salt (optional)
Preparation
Step 1
Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely for 30 minutes.
Step 2
Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Almond butter will keep in an airtight container in the refrigerator for at least 3 weeks.
Roasted Cashew Butter
Ingredients
Yield: Makes 1¾ cups
- 1pound raw cashews (about 3 cups)
- Kosher salt (optional)
Preparation
Step 1
Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely for 30 minutes.
Step 2
Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Cashew butter
will keep in an airtight container in the refrigerator for at least 3 weeks.
Roasted Peanut Butter
Ingredients
Yield: 1¾ cups
- 1 pound raw, skin-on peanuts (about 3 cups)
- Kosher salt (optional)
Preparation
Step 1
Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 25 minutes, stirring halfway through. Transfer to a rack and cool completely for 30 minutes.
Step 2
Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Peanut butter will keep in an airtight container in the refrigerator for at least 3 weeks.
