I made a few jars of cashew butter for this week's Sparkle Kitchen. I sometimes go years in a sort-of amnesia state about a) how easy it is to make nut butter yourself and b) how amazingly awesome it tastes. For serious, Jiffy doesn't hold a candle to it.
I've been enjoying this batch in generous dollops on mini bagels (with this heavenly jam!) all week.
And this method will work with peanuts, hazelnuts...the entire nut world is your oyster!
If you have an extra 15 minutes this weekend, this recipe will be well worth your while.
Homemade Cashew Butter
- 1 pound cashews
- 1 tablespoon salt
Preheat your oven to 325 degrees. Spread the cashews on a rimmed bake sheet and roast for 10-15 minutes, being careful not to burn them. They're done when they smell amazing!
Toss the hot cashews into a food processor and whiz them together for 5-10 minutes, stopping the food processor to scrape down the sides every 2-3 minutes. (This also gives the food processor motor a break and prevents it from burning out.)
When the mixture starts to look smooth and spreadable, add the salt and any other add-ins you would like (think honey or melted chocolate). Store your nut butter covered in the fridge and use it up within a month or two.