Nut Butter

My parents destore  to surprise us and c  I doisit for about a week. Imicrowaveso nice to have someone actually come visit us in Lubbock! We went driving around Lubbock, seeing the sights, spending WAY too much money at Sprouts and other various locations. Mom had brought some homemade cashew butter with her and then ended up using almost all our peanut butter to make an amazing asian peanut sauce. All that toif you Ayotte it in the fridge, like I do, then you might want to microwave it for 20 -30 second to make it more  say we decided to buy some dry roasted, unsalted cashews and attempt to make some homemade cashew butter with my Magic Bullet (TM) because my mom had used her full size food processor and said that a small food processor would work better.

Doesn't just look so awesome! Don't worry I'll have the recipe below so you don't have to zoom in on the picture!

We took the dry roasted cashews and ground them in the magic bullet.

Then I suggest adding the salt and grinding one more time, especially if you chose to use any form of course salt. Then we added olive oil one-half tablespoon at a time, and honey one teaspoon at a time since we weren't sure how much it would take of either of them.

Then we ground it, add more honey and olive oil, ground it more, etc. until it became a thick paste, like peanut butter :-)

Then I scooped it into a half-pint jar, ready to be eaten and enjoyed!

I haven't tried almonds yet but that will be next and I will update the blog accordingly! Now that you've listened to me ramble on and have suffered through my amateur photographs here's the recipe:

Nut Butter

1 cup dry, roasted, unsalted nuts (choose any nut you would like, we chose unsalted so we could control the amount of salt in it)
1/2 t salt
2 t honey
2-4 T oil (peanut, almond, olive, vegetable, if you can stick with whatever nut you're using)

Blend or grind nuts in a small food processor or a magic bullet. If using sea salt or Kosher salt add after nuts are ground and blend or process again. Add honey and oil one teaspoon or tablespoon at a time and blend well. Add just enough oil to make it smooth, if you do more than one round as the blade gets hot it will be more doughy than buttery, just be prepared for that and don't over-add oil.

NOTE: If you store it in the fridge, like I do, then you will want to microwave it for 20-30 seconds before you use it to make it spread easier. Microwave without the ring and lid :)