This will be my second nut butter recipe, as I posted a general one about almond and hazelnut butter a while ago. This time, I added a larger variety of nuts including brazil nuts, cashews, almonds, and walnuts, and I also added some sunflower seeds.
Spread out approximately 350 g of mixed nuts and 190 g of sunflower seeds on a baking sheet and roast the nuts and seeds in the oven for 10-12 minutes at 175 °C. Keep an eye on your nuts to make sure they’re not burning. Roasting the nuts and seeds gives a stronger and deeper flavor to the nutbutter so it is definitely worth it!
Next, add the roasted nuts and seeds and a bit of salt to a good-quality food processor and blend on the highest setting until the nutbutter is smooth. In my previous nutbutter post, I explain more about the different stages and how I accidentally broke a food processor making nutbutter once.
As you blend the nuts, they will go through a variety of textures. The image below shows what I like to call the “breadcrumb stage”.
Keep blending until the oils are released and the nutbutter is smooth.
Store in a super cute mason or jam jar. Your nutbutter will keep in a cupboard for a very long time!
Mmmmm, dat nutbutter.
- 350 g mixed nuts (cashew, almond, brazil, walnuts) – roasted
- Salt (to taste)
- Roast nuts in oven at 175 °C for 10-12 minutes.
- Add all ingredients to a good-quality food processor.
- Blend for 7-10 minutes, or until a smooth nut butter has formed.
- Taste, and add more salt if necessary.