An easy recipe that you can customize with chocolate, honey or seeds. Spread this nut butter on toast and muffins or add to your morning smoothie for extra protein, fiber and vitamins.
4cupsshelled nutssuch as hazelnut, walnut, almond or pecan
¾teaspoonsea salt
Instructions
Preheat your oven to 350’F.
Spread hazelnuts on a baking sheet and roast 10 minutes. Remove from oven and let cool on a tea towel.
Once cool enough to handle, rub the nuts with the tea towel to remove any extra husks/skins. It can be helpful to shake the nuts in a colander to try and separate the husks from the nuts.
Pour nuts (minus the husks that you’ve rubbed off) and salt into a food processor and turn it on. Stop the processor occasionally to scrape down the sides. The nuts will first turn into a coarse meal, then a nut flour, then into a paste and finally into a creamy butter. Taste it once you like the consistency and continue to blend if it is still too gritty for your taste. Season with extra salt or a teaspoon or 2 of sugar if desired.
Notes
If you are adding extras like chocolate, honey, maple syrup or seeds, add them in during the last few minutes of processing.