Yield
Serves 16 (serving size: 2 tbsp.)
Photo: Greg Dupree

How to Make It

Step 1

Process roasted nuts, honey, coconut oil, and salt in a food processor, scraping sides occasionally, until mixture is creamy, 4 to 8 minutes, depending on the nut.

Step 2

SPICE IT UP Try adding fun flavors to your nut butter. Unless otherwise noted, nutrition numbers are comparable.

Step 3

Orange Almond Butter: Use almonds. Add 1 tablespoon grated orange zest and 1 1/2 teaspoons fresh orange juice before processing. CALORIES 219; FAT 18.7g (sat 2.1g, mono 11.3g, poly 4.4g); PROTEIN 8g; CARB 9g; FIBER 5g; CALC 97mg

Step 4

Cumin-Cayenne Cashew Butter: Use cashews. Add 1/2 teaspoon each ground cumin, ground cinnamon, and ground red pepper before processing. CALORIES 209; FAT 16.8g (sat 3.9g, mono 9.4g, poly 2.7g); PROTEIN 5g; CARB 12g; FIBER 1g

Step 5

Coffee-Vanilla Walnut Butter: Use walnuts. Add 3 tablespoons brewed double-strength espresso and 1 1/2 teaspoons vanilla bean paste in last 30 seconds of processing. CALORIES 176; FAT 17.2g (sat 2.3g, mono 2.3g, poly 11.8g); PROTEIN 4g; CARB 5g; FIBER 2g

Step 6

Salted Chocolate Pecan Butter: Use pecans. Swap 1 1/2 teaspoons sea salt for kosher. Add 2 ounces melted bittersweet chocolate in last 30 seconds of processing.

Step 7

CALORIES 200; FAT 20g (sat 3.1g, mono 10.2g, poly 5.4g); PROTEIN 2g; CARB 6g; FIBER 3g

Step 8

Note: Nutritional analysis is for Pistachio Butter.

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