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Nut Butters

nut butters

WARNING: THIS POST CONTAINS TREE NUTS

Get your EpiPens, it’s worth it.**

I’ve been holding out on you. I’ve been hoarding these recipes and enjoying creamy, warm, gooey nut butters without you. Only because a jar of nut butter is now my go-to gift, and if I share it that means everyone will know how easy it is. Everyone who I’ve handed a jar of pecan butter and said “I made this just for you” will now know that what I really meant was “my food processor made this for you while I watched Oprah.”

It’s no secret that I like to let my food processor do all the work. But these recipes are ultimately simple. Simple ingredients. Simple directions. Here, you’ve waited long enough.

First up, Coconut Cashew Butter. This butter is extremely creamy with a hint of sweetness. It begs for warm toast topped with a sliced banana. For dinner get creative with coconut cashew chicken and mango rice. Oh, you want it on a spoon? Me too.

**This is a joke. Laugh at it.

Coconut Cashew Butter

Ingredients:

2 cups raw cashews, lightly roasted
1 cup unsweetened, shredded coconut
1/2 teaspoon mexican vanilla extract (or pure vanilla extract)
1/2 teaspoon kosher salt

Directions:

  1. Process the coconut in the food processor until smooth. About 5-8 minutes.
  2. Add the cashews, vanilla, and salt. Process until smooth, about 10-12 minutes, scraping down sides as necessary.


Next up, Pecan Butter. There are no words. Unless OMG is a word? Trust me, just try it…but don’t get your

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face stuck in the jar.

Pecan Butter

Ingredients:

16oz raw pecans, lightly roasted
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
3/4 teaspoon mexican vanilla extract (or pure vanilla extract)

Directions:

  1. Place all ingredients in food processor and process until smooth, about 15 minutes, scraping down sides as necessary.

Notes:

  1. My inspiration to make my own nut butters came from Ashley over at The Edible Perspective check out her recipes page for more delicious variations of nut butters.
  2. To roast the nuts just put them on a baking sheet in the oven at 350 for about 5 minutes. Watch them closely and do NOT use them if they are burned. The nut butters turn bitter and are not OMG worthy.
  3. I realize 10-15 minutes is a long time to process something but you have to trust me here. Once the nuts are processing, just walk away…with caution. Remember last time I walked away from a working appliance?
  4. Need more nut butter? Try this amazing clementine cashew butter.
  5. Here’s a great trick I use before a workout or long run. Fill a candy mold with nut butters and freeze it. When you want a quick snack just pop one or two frozen nuggets and you’re ready to go. If you don’t have a candy mold, just dollop about a 1/2 tablespoon of the butters around a paper plate and freeze. You can bend the plate and pop them right off. Once frozen you can store them in the freezer in a zip-lock.


82 thoughts on “Nut Butters

  1. Are you kidding me??? Frozen nut butter! Genius! I loooove the spins you put on both nut butters. They seriously sound amazing. Thanks for the shout out. :)

  2. Looks delish- I may have to go for that pecan butter. Cashews and I don’t get along- we broke up after I overdid it one Christmas on cashew turtles.
    So, have you ever tried to male your own nutella? I tried it once ( it’s a little bit of work cause you have to shuck the hazelnuts- tedious but fun to say) and it was a tasty treat, though the recipe called for coconut butter as the emulsifier (I guess) and I thought that overpowered the other flavors. Wondering if Miss MiN has any ideas?

    • I did not know this about you and cashews. I’ll never assign you cashew turtles for CC. Promise :) I’ve never tried Nutella but I don’t see why processing hazelnuts till creamy and then adding a bit of melted chocolate wouldn’t work? I kind of want to try it now but I’m too lazy to get up shuck the nuts.

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  4. I do remember when you left your mixer running! LOL The photo was priceless. My kitchen sink has one side that is larger, so —my KA, Bosch Compact Mixer, food processor, crock pot, electric frying pan, all go in the larger side when I am using them. Another bonus is that is so much easier to add to the mixers, with them sitting at the lower level.

  5. Well, I have one of these MiN pecan butter tubs in my possession and I still like to think that you made it. And you missed an ingredient–love.
    I love these tips about freezing and your use of the word “frozen nugget.”

    • I totally forgot to add love in the ingredients list. I now have to edit every single post :) Sometimes I add chocolate chips to my frozen nuggets. Highly recommend it.

  6. Finished the xmas pecan butter . Wonderful. Need more! Thanks for the help with the sunflower butter. Smooches.

  7. This post appeared the exact day I finished my Christmas pecan butter. Good thing you posted, because I could not wait until next Christmas for more!

  8. How long do these keep? And would you store them in the fridge?

    They look amazing and I can’t wait to try them out!

    • I think we’ve kept a jar for two months but they disappear too quick to worry about expiration around here. I’d imagine they’d stay good for quite sometime. I don’t store mine in the fridge. The coconut butter would get too hard. I just keep them in the pantry to keep them really spreadable. Enjoy!

  9. Mmmmm this just reminded me how much I LOVE cashew butter! Also – I’m deathly allergic to tree nuts and cracked up when I read the beginning of this post. :) But, just FYI — cashews are not a tree nut! They’re from the cashew fruit! Pecans though…yeah, tree nut through and through. ;)

  10. the pecan butter looks very interesting, that never would have even occurred to me! it’s definitely time for me to get out of my breakfast rut that i’ve been in for almost a year (aka peanut butter every morning) and this might be just the thing to do it. thanks for posting:)

  11. that coconut cashew butter sounds amazing! and pecan butter!? and then to freeze it and eat it…genius! can one make walnut butter? i was also contemplating a mexican chocolate almond butter. maybe i’ll post that once i give it a try :)

    • I’ve never made walnut butter but I’m sure you could. Let me know how it goes if you do. Mexican chocolate almond butter sounds great!

    • Thank you SO much. I’m really just learning a lot about photography. I actually use a point and shoot. Sony CyberShot. It’s amazing how different the photos look when you actually learn to use the settings on the camera instead of just shooting in auto mode.

  12. You had me at coconut cashew butter! These look wonderful, and the frozen nut butter idea is genius. I just found you from Emily’s blog, and I’m so glad I did! I love your writing style and sense of humor, and your photography is amazing. How do you get such great lighting? I’m a new blogger and my photography is seriously lacking.

    • Thanks Beth! I’m lucky to live in a house with LOTS of windows and I always shoot in front of one of them. I’m still really learning as a I go, so keep it up!

  13. Hi, I just found out about your blog due to your Macheesmo post! Your blog looks great! How much nut butter do you get from each of these recipes approximately? And if you make them for gifts, do you simply double the entire recipe and go from there? Thanks!

    • I filled a 12oz jar with each from each of the recipes above. I wouldn’t double the recipe at once – that might too much on the food processor. You can always fill an 8 0z jar for a gift and save the rest for yourself :)

  14. Coconut Cashew Butter – be still my everlovin’ heart! I found you by way of The Daily Garnish and I really love reading your entries. You have a great “voice.” I’m staying tuned!

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  19. Could you freeze pumpkin/sunflower seed butter the same way?

    And do you think you can use seed butter as you would peanut/nut butters, say in cookie recipes?

    • Yes I think you could freeze them the same way. If they’re more runny than PB you might want to use the candy mold instead of the paper plate for freezing so they hold their form. As for baking, I’ve never used a seed butter in a recipe but I’d imagine it’s pretty similar. I’ve seen a few blogs make sunflower butter cookies so I think it’ll work. Let me know how it goes!

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  25. So excited! Diagnosed with diverticulitis and no nuts, seeds of any kind, berries,
    no popcorn…….nuts have always been my go to snack…..as I longingly watch my husband eat the pistachios that he loves so much…..I don’t have to cry for missing my favorite snack. WELCOME NUT BUTTERS!!!!!! THANK YOU!!!!

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  30. Hi there!
    These are great! I’m hoping to upgrade food processors in the next few weeks. I’ve been using a mini and I deserve better! :) I’m wondering what kind you have, and why you love it, and what you don’t love if that’s the case. Dying for recommendations from folks who use it to the extremes… literally soup to nuts. Nuts are a mainstay for me and I can see making many a nut-butter based treat!! I can’t eat sugar, grains, or basically much starch/carbs at all. NO FUN. So, I’m trying hard to embrace making more home-made things since my store-bought items are pretty limited as far as snacks, ‘treats’, and even meals go.
    THANKS for any suggestions -or, anyone else’s suggestions!
    I made the coconut cashew butter and MMMM so good! (I just need a bigger processor so I can make MORE!)

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Posted on January 19, 2011


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