How To Make Nut Butter With Any Kind Of Nut | And you can use any kind of nut, but some will need to have their skins removed.
Kelley explains that some nuts have a very bitter skin, like walnuts and hazelnuts, which can affect both the flavor and texture of your final product. Luckily, you can usually remove most of the skin using one of two methods. The first is super simple: After you've roasted the nuts, place them in the center of a clean, dry dishcloth, then fold the dishcloth and use it to quickly rub the nuts. This will shed a bit of the skin, but not all of it. I happen to like a little bitterness in my food, so I used this method to make my nut butter and the results were pretty great.
Kelley says your other option is to blanch the nuts to fully remove the skin. To do this, bring a pot of water to a boil, add your nuts to the pot and let them cook for one minute, then drain them. You don't have to do this, but if you're not a fan of the way the nuts taste with the skin on, then you probably won't like the nut butter unless you fully remove the skin.
Now you're ready to start making the nut butter.
For this project, I made butter out of cashews, walnuts, and almonds. I used about a cup of each nut, which produced a final product of about 1/3 cup of butter. If you want a full cup, you'll need to use three cups of nuts. Start by setting your oven to 350 degrees F. Line your baking sheet with parchment paper and set all of your nuts on the sheet. Roast them for six to eight minutes, until they're lightly toasted. Remove them from the oven and let cool.
Then, pop them in the blender for 10 to 12 minutes.
After your nuts have cooled, add them to a high-power blender or food processor and let them run for 10 to 12 minutes. At first the nuts will take on a mealy texture, and you may need to scrape down the sides of your blender to help them along, but eventually they will develop into a oily paste. If you want to make chunky nut butter, add bits of chopped nuts to the blend afterwards.
Store them in an airtight container in the fridge and they'll be good to eat for months.
Mine turned out better than I expected them too. The walnut butter was naturally sweet and earthy, but I added a bit of honey when I served it just to bring out that sweetness even more. The almond butter was practically begging me to add a pinch of salt, and the cashew butter was totally delicious plain. It was super sweet without any added sugar | SELFhttps://www.self.com/story/how-to-make-nut-butter