Step By Step:
Nut Butters STORY AND PHOTOGRAPHY BY RENÉE KOHLMAN
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here’s something quite satisfying about making your own kitchen staples, and for me, made-from-scratch nut butter is near the top of the list, alongside bread and ice cream. Homemade nut butter tastes so much better than the stuff from the grocery store. It’s thick and creamy, and you can customize it with flavours you really love together. While you might think that you can just add some nuts to the food processor and away you go, there is a little bit of a process to ensure nut butter success. First, it’s best to start with raw, unsalted nuts such as almonds, peanuts, cashews, and hazelnuts. For toastier flavour, you’ll want to roast them a little bit first, and in the case of hazelnuts, be sure to slough them out of their skins. Sure, you can buy roasted and salted nuts, but it’s better to roast them yourself, so you can control how toasty they get, and how much salt you add. If you want super creamy nut butter, purchase nuts without skins, such as whole blanched almonds. I’m not 28 Culinaire | September 2020
particularly picky about this so I go the raw almond route, but it’s another option to be aware of. Cashews produce the creamiest nut butter, and can be used in combination with either almonds or peanuts for a super creamy, super delicious version. A good nut butter needs a little help from fat for emulsification. I like to use extra virgin coconut oil, but almond oil or unrefined peanut oil would work as well. A food processor, or high-powered blender is your key piece of equipment here, and given that the nuts have to be processed for about 10 minutes, there is a possibility that the machine could burn out, especially if it’s on the older side. Taking five minute breaks here and there will help with this. As the nuts are processed, you’ll see a change in consistency from crumbs, to big clumps, to a large ball. It might seem odd, but as the oil is released from the nuts, the mixture will smooth itself out. The flavour add-ins are the best thing about making your own nut butter. When you’ve reached the desired consistency, blend in sweeteners such as honey or maple syrup, or spice things up with
cinnamon, cardamom, even cayenne pepper. Adjust the salt to your liking, and don’t forget about adding a small splash of pure vanilla extract or lemon zest. These nut butters taste so good that you’ll likely finish them up in no time, but they will keep in the refrigerator for up to two weeks. Cinnamon Honey Almond Butter 2 cups raw almonds ¼ tsp salt 3-4 Tbs (45-60 mL) extra virgin coconut oil 2 Tbs (30 mL) honey 1 tsp ground cinnamon ½ tsp pure vanilla extract 1. Preheat the oven to 350º F. Spread the almonds on a baking sheet and roast for 10 minutes, stirring halfway through. Let them cool until they’re just warm, about 10 minutes. 2. Transfer to a food processor fitted with a metal blade, and process for 1-3 minutes, until crumbs form. Let the machine rest for 5 minutes, which allows
