You can use any kind of nuts for this recipe—almonds, hazelnuts, pecans, and Brazil nuts are all delicious. If you want chunky nut butter, remove a generous scoop of the chopped nuts from the food processor before they turn into a powder, then fold the chopped nuts back into the nut butter before storing.
Ingredients
Makes approximately 1 cup / 250 ml
Step 1
Preheat the oven to 300°F / 180°C.
Step 2
Spread the nuts out in a single layer on a baking sheet and toast until fragrant and slightly darker in color, 20 to 30 minutes. A good way to check if they are ready is to bite one in half and check the color in the center—instead of white or cream colored, it should be golden. Remove from the oven. If using hazelnuts, rub them together to remove their bitter skins. Let cool completely.
Step 3
把坚果食品加工机和混合the high setting until finely ground to a powder, 1 to 2 minutes. Stop to scrape down the sides of the container. Continue to process until the oils start to be released and a smooth, creamy, runny paste is formed, 1 to 2 minutes. (Times vary depending on your machine, but it will work! Just keep blending; there’s no need to add any oil.)
Step 4
Transfer the nut butter to an airtight glass container and store in the refrigerator. It will keep for 1 month.
Leave a Review
Reviews (2)
Back to TopBrazil nuts are the one of the few ways to add important selenium to your diet. I try to eat 2-3 a day but I will definitely try brazil nut butter. I love almond and cashew butters so I am sure this will be excellent. In order to comment, I must rate the recipe so I will prematurely give it a 4.
Lydia cooks
Lancaster County, PA
4/23/2019
This is a no-brainer recipe. It does take a bit more time than 1-2 minutes to get the smooth texture after scrapping the sides. I also add a small amount of maple syrup at the end for a hint of sweetness. Have made it twice. Second time used a mixture of almonds and cashews.
mkuskin
Cambridge, MA
7/18/2018
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