Making Nut Butters from Scratch
Making nut butter is a process of patience and mechanical breakdown. You roast the nuts to release their natural oils, then process them until the friction turns the solid nut meat into a smooth, pourable liquid. The only variable is the temperature and time required to achieve the consistency you prefer.
Consistency requires heat
Use raw, unsalted nuts. The warmth from a fresh roast is the secret to getting a creamy texture without adding extra oils.
- heavy-duty food processor
- baking sheet
- spatula
What goes in.
- 2 cupsraw nuts (almonds, peanuts, or cashews)
- 1/2 tspfine sea salt
- 1 tbspneutral oil (optional, only if needed for texture)
Respect the friction
Your nuts will turn into powder, then a thick paste, and finally a fluid butter. Do not rush to add oil until you have pushed the food processor to its limits.
The method.
Roast the nuts
Spread nuts in a single layer on a baking sheet. Roast at 350°F (175°C) for 8-10 minutes until they smell toasted and are golden brown throughout.
Process while warm
Transfer the warm nuts to the food processor. Pulse until you have a coarse meal.
Break down the oils
Run the processor continuously. The nuts will ball up and stick to the sides; stop the machine, scrape the sides with your spatula, and continue.
Refine the texture
Once the mixture turns into a glossy paste, add the salt. If it remains too thick after 5 minutes of processing, add a teaspoon of neutral oil.
Cool and store
Transfer to a clean glass jar. Let the butter cool completely at room temperature before sealing with a lid.
Other turns to take.
Maple Pecan
Add a teaspoon of maple syrup and a pinch of cinnamon during the final minute of processing.
Roasted Peanut
Use skin-on peanuts for a deeper, more robust flavor profile.
When it doesn't go to plan.
If the food processor sounds like it is struggling, let it rest for two minutes to avoid overheating the motor.
Warm nuts process significantly faster than cold ones; work quickly after pulling them from the oven.
Natural separation is normal; stir the jar from the bottom up before each use.
The ones that keep coming up.
Why is my nut butter still grainy?
Usually, this means the nuts weren't warm enough when processed, or the processor isn't powerful enough. Keep blending, adding a small amount of oil to help the friction.
How long does this keep?
Stored in an airtight jar in a cool pantry, it stays fresh for about a month.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe