The WINNER of the post Semi-Homemade Tres Leche Cake Recipe and A Giveaway! is:
Noreen, I've sent you an email.
Now onto today's originally scheduled post:
|Homemade Nut Butter|
You can buy any nut you prefer or use up all your leftover nuts from the holidays or your last party.
Averie from Averie Cooks shows us how easy it is for us to make our own nut butter at a fraction of the cost.
Since Averie shares the actual recipe, It would really be best if you visited her site. She also provides a printable version of the recipe.
I did make a couple changes to Averie's recipe that you'll see in the Findings section of this post.
|Getting started. If you like crunchy nut butter, you might want to take some out at this point to add back in later.|
|Perfect for a pie crust or base of a cheesecake at this point.|
|Whoa! I'm getting dizzy! Hehe|
|See how it is clumpy? It's starting to mix.|
|Look how creamy this is. You could always stop here add some chopped nuts to make it crunchy.|
|Creamy Homemade Nut Butter|
|Homemade Nut Butter|
- You'll notice that my mixed nuts, which had no flavoring/sugar/salt added, went through the same steps as Averie's.
- I used 1 1/2 cups mixed nuts rather than peanuts.
- I had to add a little water; about 2 - 3 Tablespoons. My food processor is good but not one of those super powered deals so I usually end up adding a little liquid.
- This will last about 7 - 10 days in the refrigerator since there were no additives. If your family is anything like ours, we eat it all before the time is up so there aren't any issues!
Can you see yourself making this? Have you ever made homemade nut butter? If so, what type did you make and did you add chocolate or flavoring to your nut butter?
Please link your page with us or tell us how you make your nut butter in the comments below. Thanks!
P.S., Doesn't my lovely husband make the best hand model? He is such a good sport. One of the MANY reasons I love him.
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