Pine nuts aren't cheap, but for a special holiday gift, or personal indulgence, we love the idea of a little jar of roasted pine nut butter.
Cooking Light's Ann Taylor Pittman says this is "the richest, most indulgent nut butter ever, and satisfying in minuscule bits." All it takes is pine nuts, a neutral-flavored oil, salt, and a food processor. Spoon the butter into 2-ounce jars (Specialty Bottle is a good souce) and you have a deluxe – and healthy! – gift. Perfect for anyone who's avoiding sugary treats this holiday season, or for those who savor the finer things in life.
→ Get the recipe: Roasted Pine Nut Butter at Cooking Light
Related: How to Make Homemade Nutella
(Images: Emma Christensen; Cooking Light/Photo: Randy Mayor, Styling: Cindy Barr)
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This might be a dumb question, but what would you use the pine nut butter with?
that is a good question. What do you do with your pine nut butter?
I caution anyone who makes this to purchase the right type of pine nuts. The wrong type of pine nut can result in "pine mouth," a recation to the nut that causes a bitter metallic taste that starts 12 to 48 hours after eating them and can last up to two weeks. It makes all food and even water taste horrible. My case lasted 10 days and it was awful.
There is no treatment, you just wait it out. A number researchers claim that the problems lies with pine nuts from China, where they are using trees that the European Commission have labled as "unfit for human consumption." Currently China supplies most of the world's pine nuts.
I purchased mine from the bulk section at Whole Foods. When I contacted them after the pine mouth set in they weren't at all concerned and wouldn't remove them from the shelf. The Chinese pine nuts are smaller, duller, and more rounded than typical pine nuts.
The FDA is aware of the issue and will ony say that researh in "on going."