NZ Woman's Weekly

Wendyl Nissen’s nut butter recipe

A good peanut butter should contain nothing but plain peanuts, with perhaps a little salt for flavour. It’s very easy to make your own peanut butter, or delicious spreads, with other nuts.

You can usually buy nuts roasted and with no salt added in health shops and supermarkets, or you can buy them raw, then roast at 150ºC in a single layer for about 20 minutes. Keep an eye on the nuts and take them out as soon as they smell cooked and look golden brown.

  • 2 cups roasted and shelled, unsalted peanuts, almonds, macadamia nuts or cashews*
  1. Tip the nuts (cool first if you have roasted them) into a food processor. I find a small bowl is best. Process until they reach a powdery stage, and then they will release their oils and turn into butter. Depending on the type of nuts, you may have to add just a little peanut oil to get the right consistency for a spreadable butter, but you shouldn’t need to.
  2. Add salt if you like, but it’s up to personal preference.
  3. Keep in an air-tight jar and store in the fridge as your nut butter doesn’t have preservatives. It should last about a month.

*You can do this with coconut too if you want something different. Just use dessicated coconut and whip it up until it turns into butter.

3 Responses to “Wendyl Nissen’s nut butter recipe”

  1. pikesgirl Mar 19 2014, 9:42pm

    Yum. So simple – going to try an almond/cashew butter. Thanks for the tips!!!

  2. pikesgirl Mar 19 2014, 9:41pm

    Brilliant. Going to try a roast almond.cashew mix. Thanks for the tips!!!

  3. kaz1963 Mar 11 2014, 4:06pm

    We make cashew butter and almond butter regularly. If the nuts are stubborn to turn into butter I throw in some brazil nuts which seem to be oilier / moister and that does the trick.

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