How To Make Creamy Nut Butter
Makes about 1 1/2 cups
- 2 cups
shelled, skinless, unroasted, unsalted cashews, almonds, or peanuts
- 1 1/2 teaspoons
kosher salt, or more to taste
- 2 tablespoons
mild-flavored honey, or more to taste
- 5 tablespoons
coconut oil, palm oil, or non-hydrogenated shortening, divided
Rimmed baking sheet
Food processor fitted with a metal blade
Roast the nuts: Preheat the oven to 350°F for peanuts and cashews and 325°F for almonds or Marcona almonds. Line a rimmed baking sheet with parchment paper. Spread the nuts on the sheet and roast for 10 minutes. Stir the nuts and toast for another 2 to 3 minutes until slightly brown and fragrant.
Grind the nuts: Pour the warm, roasted nuts into the bowl of a food processor fitted with a metal blade and add the salt. Process 1 to 3 minutes or until crumbs form.
Cool time: Wait 10 minutes for the machine and the ground nuts to completely cool down.
Add the honey and oil: Add 2 tablespoons honey, and 4 tablespoons coconut oil or shortening.
Process again: Process for another 5 to 10 minutes. Time isn't as important as texture in this case, so look for the nut butter to go through a few stages. First the mixture will seize a bit and clump, and then go from sandy, to clumping into a soft ball, to a final stage of smooth and creamy on the top with a gritty bottom.
Stop the machine again and add the remaining oil: Turn the machine off and let stand for 5 minutes. Using a silicone spatula, stir the mixture, scraping the side and the bottom of the bowl, carefully moving the blade as necessary to get all the ground nuts. Add the remaining 1 tablespoon oil or shortening. Process until smooth, about 2 more minutes.
Adjust seasoning: Taste and add more honey or salt and blend until fully incorporated, about 1 minute.
Finish the nut butter: Scoop the mixture into a mixing bowl and stir well. Let the nut butter come to room temperature. If you are not using it immediately, scoop it into a container with an airtight lid. Cover and refrigerate. It will last about 1 week. Bring to room temperature before using.