How to Make Your Own Peanut Butter (and Other Nut Butters)
In my house, nut butters are a staple, but I can't remember the last time I bought a jar. Almond butter is my favorite, and it costs at least $5 a jar. I instead buy almonds in bulk ($9.99 for 3 pounds at my warehouse club) and grind my own. All you need is a food processor and about 15 minutes.
Homemade Nut Butter:
Preheat oven to 350 degrees. Spread 2 cups of nuts or seeds (your choice) on a rimmed baking sheet and toast in the oven for about 5 minutes, stirring often to prevent burning, until nuts are fragrant. Cool slightly, then place the nuts or seeds into a food processor fitted with the metal "S" blade and process until a smooth paste forms. Add 1/4 teaspoon of salt per cup of nuts or seeds if you’d like (this enhances the flavor; omit if you’re watching your salt intake). Kept in an air-tight container in the fridge, your homemade butter will last for weeks!
My favorite kinds are walnut (no need to roast them), pecan, and almond. We add a teaspoon or cinnamon, or a combo of black pepper, dried ginger, and turmeric (all powerful anti-inflammatories).
Until we get the go-ahead that store-bought PB is A-OK, why make your own, or experiment with another variety? Here's how the other varieties stack up:
The source for the above info and plenty more: Go Nuts for Nut Butters
DIY Nut Butter Recipes:
Stepf's BEST Choco-Almond Butter
Homemade Almond Butter
Homemade Peanut Butter
Mixed Nut Butter
Hazelnut and Almond Butter
Do you buy any of the brands that were recalled?
Homemade Nut Butter:
Preheat oven to 350 degrees. Spread 2 cups of nuts or seeds (your choice) on a rimmed baking sheet and toast in the oven for about 5 minutes, stirring often to prevent burning, until nuts are fragrant. Cool slightly, then place the nuts or seeds into a food processor fitted with the metal "S" blade and process until a smooth paste forms. Add 1/4 teaspoon of salt per cup of nuts or seeds if you’d like (this enhances the flavor; omit if you’re watching your salt intake). Kept in an air-tight container in the fridge, your homemade butter will last for weeks!
My favorite kinds are walnut (no need to roast them), pecan, and almond. We add a teaspoon or cinnamon, or a combo of black pepper, dried ginger, and turmeric (all powerful anti-inflammatories).
Until we get the go-ahead that store-bought PB is A-OK, why make your own, or experiment with another variety? Here's how the other varieties stack up:
| Type of Nut Butter (2 Tbs.) | Calories | Fat | Protein | Carbs |
| Peanut, no sugar added | 190-210 | 16-17 g | 7-8 g | 6-7 g |
| Peanut, sugar added | 190 | 16-17 g | 7 g | 6-7 g |
| Almond | 190-200 | 18-19 g | 5-7 g | 6-7 g |
| Cashew | 160-190 | 14-16 g | 4-6 g | 8-10 g |
| Hazelnut | 180 | 17 g | 4 g | 5 g |
| Hemp | 180 | 13 g | 9 g | 4 g |
| Macadamia | 230 | 24 g | 2 g | 4 g |
| Pistachio | 180-190 | 13-15 g | 6-7 g | 9-10 g |
| Pumpkin seed | 160 | 13 g | 10 g | 4 g |
| Sesame tahini | 190 | 17 g | 6 g | 7 g |
| Sunflower seed | 180-220 | 12-20 g | 6-9 g | 5-9 g |
DIY Nut Butter Recipes:
Stepf's BEST Choco-Almond Butter
Homemade Almond Butter
Homemade Peanut Butter
Mixed Nut Butter
Hazelnut and Almond Butter
Do you buy any of the brands that were recalled?
