I’m a nut butter addict, it’s no secret. If I see a new nut butter on the shelves I have to have it, regardless of how many half eaten jars there are in my cupboard. I’d never really thought about making my own nut butter. I thought why bother when I can buy perfectly good peanut butter from the supermarket. Enter the influence of social media, I saw so many people making their own I just had to see what all the fuss was about. The great thing about making your own is you can really jazz up the flavours as much as you want, and I love jazzy flavours.
Every time we go to the supermarket we buy bags of nuts and ultimately we end up with lots of half eaten bags. I wanted to use up what we had and thus Brazil and Cashew Butter was born. You could of course keep this raw and not roast the nuts at all, but roasting the nuts gives the nut butter a much more intense flavour which I personally prefer.
Cashew, Brazil and Vanilla Butter ( Makes 2 x 200ml Jars)
2 cups of Cashew Nuts
1 cup of Brazil Nuts
1 Vanilla Pod, or equivalent of extract or paste, chopped into pieces
½ teaspoon of Sea Salt Flakes
- Preheat the oven to 180℃
- Toss the nuts onto a baking tray and spread out evenly.
- Place the nuts into the preheated oven for 8-10 minutes until they turn slightly golden, keep a close eye on them as they can easily burn.
- Once roasted remove from the oven and allow to cool.
- When the nuts are cool place them in a food processor along with the vanilla pod and sea salt. Blend until a nut butter forms. This can take anywhere from 5-20 minutes depending on your blender. If it gets a bit stuck you can always add in some oil to help it along but I find cashews and brazil nuts blend quite easily.
- Pour the nut butter into jars and hide in a deep dark cupboard to stop yourself eating the whole batch.
If you want to make this sweeter you can always add in some honey, maple syrup or other sweetener to taste. I like it just as it is 🙂