There’s no comparison between homemade nut butter and store-bought for Mark Overbay, founder of the handcrafted nut butter company Big Spoon Roasters. “Freshness is paramount to great nut butter,” he says, “so you have to start with raw nuts and roast them yourself.” Add in a bit of coconut butter for ultimate creaminess, and use a delicate hand with seasoning to keep the flavor all about the nuts. As for sweetness, stick to mild picks like honey or sorghum syrup, and avoid stronger ones such as molasses. Overbay’s most important advice? Have fun and play around with nut combinations. “Just remember, nuts each have different oil content, so use a mix of oily nuts with drier ones. Roast each kind of nut separately, but it’s fine to grind them together.”
4 cups roasted almonds
1 tablespoon grated orange zest
1 tablespoon honey
1 tablespoon coconut oil
1 1/2 teaspoons fresh orange juice
1 teaspoon kosher salt
Est. added sugars 1g
How to Make It
Process roasted almonds, orange zest, honey, coconut oil, orange juice, and salt in a food processor, scraping sides occasionally, until mixture is creamy, 4 to 8 minutes.
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