Homemade Toasted Nut Butters

Peanut butter
550 g (1 lb 4 oz/4 cups) peanuts
½ teaspoon Himalayan salt

Almond butter
650 g (1 lb 7 oz/4 cups) almonds
½ teaspoon Himalayan salt

Cashew butter
625 g (1 lb 6 oz/4 cups) cashews
½ teaspoon Himalayan salt

Pistachio & macadamia butter
350 g (12 oz/2½ cups) pistachio nut kernels
230 g (8 oz/1½ cups) macadamia nuts
½ teaspoon Himalayan salt

Preheat the oven to 150ºC (300ºF).

Line a baking tray with baking paper. Spread your chosen nuts on the baking tray, sprinkle with the salt and bake for 10–15 minutes, or until golden, shaking the tray occasionally to ensure they don’t burn.

Transfer the toasted nuts to a high-speed food processor and start blending. The blending time will depend on how smooth and creamy you like your nut butter, and how powerful your processor is. It can take up to 10–20 minutes to achieve a smooth nut butter, and you’ll need to stop and scrape down the sides of the processor bowl a few times, and to give the motor a rest. The nut butter is complete when it is smooth and creamy, with no nut pieces — unless you prefer a crunchy nut butter, in which case you can stop processing earlier.

Store your nut butter in a clean jar in the fridge. It will keep for up to 3 weeks.

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