homemade nut butter Archives - Teri-Ann Carty

Homemade Peanut Butter

Teri-Ann Carty — Wed, 10 Jun 2026 08:00:39 +0000

Home » homemade nut butter

Homemade Peanut Butter

Created by: Teri-Ann Carty

This homemade Peanut Butter recipe is smooth, creamy, deeply roasted, and made with just two simple ingredients: peanuts and salt! Once you learn how to make peanut butter at home, you may never go back to store-bought. It is fresh, affordable, easy, and healthier than anything you'll find on the grocery store shelf.

This post may contain affiliate links

Homemade Peanut Butter

You knew this was only a matter of time!!

I’ve been thinking about making my own peanut butter for ages, and now is officially the moment. My feed is full of ice cream and no-bake snacks, and you know what pairs beautifully with every single one of those? You guessed it. Peanut butter!

If you’ve been here for a while, you probably already know that my site is full of homemade nut butters. I get the most satisfaction from making them myself. The sheer magic of watching a roasted nut turn into smooth, runny nut butter is my kinda thing. Call me crazy, but it’s fun.

And, I’m sorry, but have you seen the price of nuts and seed butters recently? I nearly fainted the last time I saw the price of almond butter; it’s borderline rude. Look, I get it, good quality nut butter matters, and when you are buying it, the thing you really need to pay attention to is the ingredient list. We are not looking for unnecessary oils, sugars, or whatever else is hiding in there, like on the back of a Kraft “peanut butter” container. I’m looking for one or two ingredients: the nut and salt.

That is all you need for a delicious peanut butter homemade spread.

My sunflower butter is the one exception where I add a little sweetener, but otherwise, all of my nut butters are simply nuts and salt. And the hill I will die on is salt. Please do not skip it. Salt makes such a huge difference in flavour, especially in something this simple.

You might notice that this recipe uses roasted peanuts, and you might wonder why I still tell you to roast them for ten minutes. Here is the trick: hot nuts break down so much faster in the food processor. That means your processing time is shorter, your peanut butter gets creamier faster, and we spend less time in the kitchen. Over the summer, that is exactly what we want.

Why You’ll Love Making Your Own Peanut Butter!

Once you actually read the back of many nut butters and realize that there is typically a bunch of added oil, it becomes easy to know why making your own is the right choice.

It’s not just about the fact that learning how to make your own peanut butter makes you feel sustainable, independent, and capable (cause those are the added benefits we don’t talk about!), it also just becomes one of those kitchen skills that feels almost too easy for how rewarding it is.

The texture is fresher, the flavour is nuttier, and you get to control exactly what goes into your jar. There are no mystery ingredients, no added oils, and no unnecessary sugar. Just peanuts and salt. Making peanut butter at home is also wonderfully versatile. You can make it ultra-smooth and runny, slightly thicker, or turn it into crunchy peanut butter by stirring in chopped peanuts at the end.

Equipment Needed To Make Homemade Peanut Butter

You pretty much just need your oven, a food processor (or blender if you like to torture yourself), a baking sheet, a spatula and a jar for storing.

Ingredients You Need to Make Homemade Peanut Butter

Roasted Skinless Peanuts are the star of this recipe, so choose good-quality peanuts if you can. I use roasted, skinless, unsalted peanuts because they have a beautiful flavour and blend easily. Even though they are already roasted, warming them in the oven for about ten minutes helps release their natural oils, which makes the blending process much faster. And if all you have are raw peanuts, you can totally use them, but you’ll want to roast them for longer, until they are golden and fragrant.
Sea Salt is essential. It enhances the natural sweetness of the peanuts and brings the whole flavour to life. Without salt, peanut butter can taste flat. With salt, it becomes rich, savoury, balanced, and completely delicious.

How to Make Peanut Butter at Home

Get ready to be amazed by how easy it is to make your own nut butter! This homemade peanut butter recipe comes together quickly and will last you weeks (if you don’t use all of it in a peanut butter cookie recipe!)

Warm the Peanuts

Preheat your oven to 350°F. Spread the roasted peanuts evenly onto a baking sheet and bake them for about ten minutes. You are not trying to deeply roast them again; you are simply warming them so their oils release more easily. You will know they are ready when they smell warm, nutty, and toasty.

Add Peanut to the Food Processor

Carefully add the hot peanuts to your food processor. They will be warm, so take your time and use caution. Hot peanuts are the secret to a faster, smoother peanut butter. Start processing the peanuts. At first, they will break down into a coarse crumble. After another minute or two, they will look sandy and dry.

It’s good to take breaks to stop the processor and scrape down the sides as needed so everything blends evenly. Continue to blend and scrape until the peanuts start to clump together into a thick paste. This is the point where people often think something has gone wrong, but trust the process. Keep blending, scraping, and blending again.

Blend Until Smooth and Runny

After about five minutes, the mixture should begin to loosen into creamy peanut butter. Keep processing until it becomes smooth, glossy, and runny. You will see the transformation happen, and it is very satisfying. Add the sea salt and process again until fully incorporated. Taste and adjust if needed. A little more salt can make a big difference, so season with your heart, but do not overdo it.

Transfer and Cool

Pour the peanut butter into a clean jar. It will still be warm, so leave the lid off until it has completely cooled. Once cool, seal the jar and store it in a dark place like your pantry.

How To Store This Peanut Butter

If you like a runnier peanut butter, store it in the pantry for up to three weeks. A cool, dark pantry is best.
If you prefer a stiffer or thicker texture, store it in the fridge. Just know that refrigeration will make the peanut butter firmer and less pourable.
Because this peanut butter has no added stabilizers, it may thicken slightly or naturally separate over time. Just give it a good stir before using.

What If I Like Crunchy Peanut Butter?

If you love crunchy peanut butter, this recipe will still work perfectly for you. Before processing all the peanuts into butter, reserve a small handful of roasted peanuts and roughly chop them until you achieve the size you’d like as your crunch. Once your peanut butter is smooth and salted, stir the chopped peanuts back in by hand. This gives you that beautiful, crunchy peanut texture while still keeping the base creamy and fresh. This is the joy of making peanut butter at home: you get to make it exactly how you like it!

Tips For The Smoothest Peanut Butter

If I can give you one tip that you absolutely should follow, it’s to use warm peanuts! Heating the peanuts before processing helps the oils release faster, which means the peanut butter becomes smoother more quickly, and you won’t overwork your food processor.
Use a strong food processor and be patient. The mixture goes through stages, and it will not look smooth right away. Crumbly, sandy, thick, clumpy, then creamy. That is the order.
Scrape down the sides often. This helps everything blend evenly and prevents dry bits from getting stuck around the edges.
Use unsalted peanuts so you can control the salt level yourself. Salted peanuts can make the final peanut butter too salty.

Recipes Using Peanut Butter

There are endless ways to use homemade peanut butter, and my goodness, have I got a lot of recipes you can enjoy! Aside from the fact that peanut butter is perfect for spreading on toast with banana and flaky salt, or swirling it into oatmeal, or let’s say blending it into smoothies, you can also drizzle it over yogurt bowls, spoon it into homemade ice cream or use it in homemade salad dressings. As for baking, the options are endless; think protein balls, granola bars, cookies, or in banana bread.

Homemade Peanut Butter FAQ

What kind of peanuts should I use? Use roasted, skinless, unsalted peanuts for the easiest and best result. They blend quickly and give you full control over the salt. If you only have raw peanuts, roast them first until golden and fragrant before processing.

How long does peanut butter last? This homemade peanut butter lasts up to three weeks in the pantry if stored in a clean jar in a cool, dark place. You can also store it in the fridge if you prefer a thicker texture.

Is it cheaper to make your own peanut butter? It can be, especially if you buy peanuts in bulk. Store-bought natural peanut butter can be expensive, and making it at home allows you to control the ingredients.

Is peanut butter healthy? Peanut butter can absolutely be part of a healthy diet. It contains plant-based protein, healthy fats, and fibre, and it is very satisfying.

Can I make peanut butter in a blender? Technically, yes, you can make any nut butter in a high-powered blender, but it’s not as efficient as a food processor. You may need to stop and scrape down the sides more often or make your nut butter in smaller batches.

Did You Make This Recipe?

If you made this homemade peanut butter recipe, I would love to hear what you think. Leave a rating and review below!

Other Nut Butters To Try Next!

If you love making nut butters at home as I do, try one of these homemade nut butters next:

Homemade Pecan Butter

Almond Butter

Sunflower Seed Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Homemade Peanut Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 10

Cook Time 10

Total Time 20

Servings cups

Calories 1761kcal

Author Teri-Ann Carty

Equipment

food processor
oven, spatula

Ingredients

4 cups unsalted roasted skinless peanuts
½ tsp sea salt

US Customary - Metric

Instructions

Preheat oven to 350.
Spread peanuts evenly onto a baking sheet.
Bake for 10 minutes.
Carefully add hot nuts to a food processor.
Process for 5 minutes, scraping down sides as needed.
Continue to process until the peanut butter is smooth and runny.
Transfer to a jar. Leave the lid off until the peanut butter has completely cooled.
Store in a dark place like your pantry.*

Video

Notes

If you prefer a thicker/stiffer peanut butter, store it in the fridge.
If you prefer a runnier peanut butter, store it in the pantry for up to 3 weeks.

Nutrition

The post Homemade Peanut Butter appeared first on Teri-Ann Carty.

Homemade Pecan Butter

Teri-Ann Carty — Mon, 06 Apr 2026 08:00:36 +0000

Home » homemade nut butter

Homemade Pecan Butter

Created by: Teri-Ann Carty

If you've been wondering how to make pecan butter, you're in the right place! This homemade Pecan Butter is rich, smooth, and deeply flavourful. Made from just roasted pecans and a touch of salt, this warm, creamy, and naturally sweet nut butter comes together effortlessly in a food processor and delivers a luxurious, nutrient-dense spread you’ll want on everything.

The Best Nut Butter

All you need is a food processor and one ingredient (two if you count salt!) to make this absolutely epically delicious homemade Pecan Nut Butter!

I’ve been on a mission over the last few years to make all my nut butters from home (peanut butter, I’m coming for you next), and Pecan is in the processor today. I’m not sure if you noticed, but nut butters have gotten ridiculously expensive, and I just cannot justify spending $18 on an itty bitty jar anymore. The more exclusive the nut, the higher the price. You’d be totally correct if you’re thinking, “but Teri, nuts are insanely expensive too!!” and to that I would say, you’re totally right. HOWEVER, you can buy nuts in bulk, which is something I’ve been doing for a while now, and it seriously makes a difference.

Here is some food for thought.

The nut butters you see in the grocery stores have likely been on the shelf for a minute. Oftentimes, if I buy a store-bought butter, I get it home, and it’s stiff and hard. It’s a hot mess to mix and usually makes me pretty irritated before I even get to enjoy it. If you know what I’m talking about, you need to click here and try this hack from my stepdad; he’s smart.

When you make homemade pecan butter, you control everything: the freshness, the texture, and the flavour. And nothing, truly nothing, compares to warm, freshly blended nut butter straight from the food processor. It’s silky, aromatic, and naturally rich in a way that store-bought versions simply cannot replicate.

Are Nut Butters Important in a Balanced Diet?

Nut butters are more than just a delicious spread; they’re a meaningful addition to a balanced diet. Pecans, in particular, are rich in healthy fats, which support sustained energy and help keep you feeling satisfied. They also contain important vitamins, minerals, and antioxidants, making them a nourishing addition to almost anything. From spreading it on toast to adding it to smoothies or drizzling it over oatmeal, there are endless pecan butter uses.

Ingredients for This Easy Homemade Pecan Butter Recipe

Raw Pecans: The foundation of this recipe is simple: raw pecan halves. When roasted, they release their natural oils and deepen in flavour, creating that rich, slightly sweet taste that defines toasted pecan butter. Using high-quality pecans makes a noticeable difference in both flavour and texture.
Sea Salt: Salt may seem like a small addition, but it plays a critical role. It enhances the natural sweetness of the pecans and balances the richness of the butter, elevating this into a truly irresistible pecan spread. Do not skip the salt!

How to Make Homemade Pecan Butter

Making this nut butter, like my others, is easy but requires a little patience and a good food processor. Many of you have asked if you can use a blender, and some of you have even tried it! I still suggest a food processor, but the challenge is all yours! This is the food processor that I always rely on.

Here is what you’ll want to do to create this wonderful nut butter, along with a few helpful tips:

Roast the Pecans Until Fragrant

Preheat your oven to 350°F and spread the pecans evenly on a baking sheet. Place them in the oven and roast for about 15 minutes. You’ll know they’re ready when your kitchen fills with a warm, nutty aroma and the edges begin to deepen slightly in colour.

Blend While Warm

Carefully transfer the hot pecans into your food processor. Don’t wait for them to cool; working with warm nuts helps release the oils more quickly, resulting in a smoother butter and easier processing experience. Begin blending. At first, the pecans will break down into a coarse crumble. After a minute or two, you’ll notice the mixture starting to clump together.

Scrape and Continue Blending

Pause the processor and scrape down the sides. Continue blending, and repeat this process as many times as necessary to reach the consistency you’re happy with. Gradually, you’ll see the mixture transform from crumbly to thick, and finally into a smooth, glossy butter.

Add Salt and Finish

Once the butter is silky and flowing, add the sea salt and blend one final time. I implore you to do a little taste test before and after, so you can see the difference in flavour.

Transfer and Cool

Pour the homemade pecan butter into a mason jar. It will still be quite hot, so leave the lid off until it cools completely. As it cools, it will thicken slightly while remaining smooth and spreadable.

How to Store Pecan Butter

Once cooled, store your pecan butter spread in a sealed jar at room temperature for up to three weeks. Because it contains no added preservatives, keeping it in a cool, dry place helps maintain its freshness. If your kitchen is warm, you can also store it in the fridge. Just allow it to come to room temperature before using so it softens back into a smooth, spreadable consistency!

Homemade Nut Butter Tips

Making your own pecan nut butter is simple, but a few small details can make a big difference.

Always blend the pecans while they are still warm. This is the most important tip for achieving a smooth texture quickly, as the natural oils release more easily when heated.
Be patient with your food processor. It’s working hard and blending nuts from solid form to butter takes a little patience; it goes through a transformative process, try and enjoy it!
If your butter feels too thick, continue blending rather than adding oil. Pecans naturally contain enough fat to create a creamy consistency on their own.
For a deeper flavour, you can roast the pecans slightly longer, but keep a close eye on them. You’re looking for fragrant and lightly golden, not burnt.
Experiment and try something new. Consider jazzing up your nut butter by adding cinnamon, maple syrup, or even vanilla to create variations on this classic pecan butter recipe.

Is Homemade Pecan Butter Healthy?

Yes, homemade pecan butter is healthy, and in fact, it’s healthier than what you’d find in the stores. Pecans are rich in healthy fats, which support heart health and sustained energy, and contain nutrients that contribute to overall wellness. When you make it yourself, you avoid added oils, sugars, and preservatives often found in store-bought versions.

Homemade Nut Butter FAQ

How long does it take to make pecan butter? From start to finish, about 30 minutes, including roasting and blending.

Do I need to add oil? No. Pecans naturally contain enough oils to create a smooth butter when blended properly.

Can I use pre-roasted pecans? Yes, but warming them slightly before blending will still help achieve the best texture.

What can I use pecan butter for? There are many pecan butter uses, including spreading on toast, adding to smoothies, drizzling over oatmeal, or using it in baking.

Did You Make This Recipe?

Don’t forget to leave a rating and review to share your experience! If this is your first nut butter, I highly suggest giving one of these a try next:

Homemade Nutella

Macadamia Nut Butter

Almond Butter

Pecan Almond Cashew Butter

Pistachio Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

This post may contain affiliate links

Pecan Butter

This homemade Pecan Butter is rich, smooth, and deeply flavourful. Made from just roasted pecans and a touch of salt, this warm, creamy, and naturally sweet nut butter comes together effortlessly in a food processor and delivers a luxurious, nutrient-dense spread you’ll want on everything.

Course Dips & Spreads

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings cups

Calories 90kcal

Author Teri-Ann Carty

Equipment

food processor
oven, spatula

Ingredients

4 cups raw pecans
½ tsp sea salt

US Customary - Metric

Instructions

Preheat oven to 350.
Spread pecans onto a baking sheet.
Bake pecans for 15 minutes or until they start to smell toasty.
Carefully add hot nuts to the processor*. Blend for 1-2 minutes. Scrape down sides and blend again.
Continue to scrape down and blend until the nuts turn a smooth consistency. Add salt and blend one more time
Pour butter into a mason jar. The butter will still be hot, so keep the lid off until the nut butter cools.
Store in the pantry for up to 3 weeks.

Notes

Hot nuts are my best tip for a fast and smooth nut butter. The oils in the nuts break down much faster when the nuts are hot!

Nutrition

The post Homemade Pecan Butter appeared first on Teri-Ann Carty.

Almond Butter

Teri-Ann Carty — Fri, 14 Nov 2025 09:00:20 +0000

Home » homemade nut butter

Almond Butter

Created by: Teri-Ann Carty

There’s something so grounding about making your own homemade Almond Butter; all it takes is a little patience! Roasted almonds, a touch of salt, and a strong food processor. This easy almond butter recipe creates a smooth, creamy spread that’s perfect for toast, oatmeal, baking, or spoonfuls straight from the jar. Once you make it yourself, you’ll never go back to store-bought.

This post may contain affiliate links

Almond Butter Recipe (Homemade, Smooth, and Delicious)

This easy 1-ingredient nut butter (2 if you count the salt) is so delicious, you will wonder why you’ve been wasting your hard-earned money on store-bought this entire time. I hate to say it, but store-bought has nothing on this smooth, runny almond butter. Ever bring a store-bought one home, and it’s super hard to mix? Oil at the top and stiff, dry almond butter on the bottom? Yeah, me too, and I can guarantee you that this is not that!

I have been making my own nut and seed butters for a while now. When I started, I realized how much tastier and cost-effective it is. I love buying my nuts and seeds in bulk so I get way more bang for my buck. Food costs are at an all-time high, and when I look at the cost of certain products, I just can’t do it. Bonus points because making your own makes you feel like a champ!

The best tip I have for nut and seed butter is to process the nuts while they are still hot. The oils will break down quicker than a cold nut. Trust me on this, and just be careful when you are handling the baking tray. If you don’t believe that you can make your own nut butter, go to my Instagram and watch the reel to see how it literally pours out of the food processor. No oil, just nuts and salt.

What Is Almond Butter?

At its core, almond butter is simply roasted almonds blended into a smooth, creamy paste. Packed with protein and healthy fats, almond butter is a great option for smoothies, toast, making your own granola bars and more. It is truly a kitchen staple and actually healthier than peanut butter. Unlike store-bought almond butter, homemade versions don’t rely on added oils or preservatives. You control everything, from the roast level of your nuts to the texture and salt balance.

Ingredients to Make The Best Homemade Almond Butter

This simple almond butter recipe requires just two ingredients, but each plays an essential role in achieving the best flavour and texture.

Raw almonds: Start with whole, unsalted almonds. When roasted, they release their natural oils, allowing you to make creamy almond butter without adding anything else. Raw almonds also give you control over the depth of toasty flavour.
Salt: A small amount of sea salt goes a long way and enhances the almond’s natural sweetness and rounds out the flavour beautifully. It’s optional, you’d be surprised at the difference it makes.

How to Make Homemade Almond Butter

Learning how to make almond butter at home is simple, and you’ll be questioning why you haven’t been doing it all along!

Roast the Almonds

Preheat your oven to 350°F (175°C). Spread the almonds evenly on a baking sheet and roast for 15–20 minutes, stirring halfway through. You’ll know they’re ready when they turn golden and release a warm, nutty aroma. Roasting helps draw out the oils that make the butter silky smooth.

Process the Almonds

Carefully transfer the warm almonds to your food processor. Start by blending, and let the machine work its magic. At first, the almonds will crumble, then clump, and eventually start to release their natural oils.

Keep Blending

This stage requires a little patience. The transformation happens in stages: from meal to paste, then to smooth, pourable almond nut butter. Stop to scrape down the sides occasionally, and continue blending for 7–10 minutes until it becomes creamy and glossy.

Add Salt

Once the texture is silky and smooth, add the salt and process for another 30 seconds. Taste and adjust as needed.

Store and Enjoy

Transfer your homemade almond butter to a clean mason jar. Store it in your pantry for up to one month; if it lasts that long!

How to Enjoy Almond Butter

Once you have a jar of homemade almond butter, the possibilities are endless. Spread it over sourdough toast and top with sliced bananas or fresh berries, or stir it into oatmeal and yogurt for a creamy, protein-rich boost. It also works beautifully as a base for recipes with almond butter, like smoothies, energy bites, or cookies, and adds an indulgent, nutty touch when drizzled over banana bread or pancakes. For something extra special, whisk it with a bit of maple syrup and warm water to create a quick vegan caramel sauce.

Tips to Make Homemade Almond Butter

Making almond butter from scratch is simple, but a few small adjustments can make all the difference:

Be patient: Almonds take time to release their oils. Keep the processor running and trust the process!
Use warm almonds: Processing warm nuts (out of the oven) helps release oils faster and creates a smoother texture.
Avoid over-roasting: Deeply roasted almonds can taste bitter. Watch closely toward the end.
Choose a strong food processor: A high-powered machine ensures your creamy almond butter turns out smooth and glossy. This is mine, I’m obsessed!!
Don’t skip the salt: Even a small pinch enhances the natural sweetness and flavour.
Try variations: Add cinnamon, vanilla, or a drizzle of maple syrup for a hint of warmth and sweetness.

Why You’ll Love This Recipe

You’re going to love this homemade almond butter recipe for so many reasons! Hello, no more store-bought almond butter with a bunch of ingredients you don’t need! Making your own nut butter is rewarding, easy and honestly more healthy. Knowing what goes into your food is half the battle of eating better. All you need is two ingredients (or one if you’re skipping the salt, which I don’t recommend!) and a little bit of time… oh and a strong food processor. Homemade almond butter has a freshness that’s impossible to replicate. It’s smooth, rich, and full of roasted almond flavour. Once you make it, you’ll never look at store-bought almond butter the same way again.

Almond Butter FAQ

Is almond butter healthy? Yes! Almond butter is rich in protein, fibre, vitamin E, and healthy fats that support heart health and energy.

Do I need oil to make almond butter? No, roasting the almonds helps release their natural oils, giving you a perfectly creamy result.

Can I use raw almonds instead of roasted? You can, but the flavour will be milder, and the butter won’t be quite as smooth. Roasting enhances the texture and brings out the almond’s natural sweetness.

How do I fix almond butter that’s too thick? If it feels dry, keep blending! Warm almonds and extra time usually solve the problem. You can also add a small drizzle of warm water or neutral oil if needed.

Can I make flavoured almond butter? Absolutely. Try adding cinnamon, cocoa powder, vanilla extract, or maple syrup for a naturally sweet twist.

Did you make this recipe?

If you made this homemade almond butter, I’d love to know how you’re using it! Leave a rating and review below, and then try these other recipes:

Brown Butter Pecan Granola

18 Healthy Granola Recipes

Buckwheat Breakfast

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Almond Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 20

Cook Time 20

Total Time 40

Servings cups

Calories 1159kcal

Author Teri-Ann Carty

Equipment

food processor
oven, rubber spatula

Ingredients

3½ cups raw almonds
½ tsp salt

US Customary - Metric

Instructions

Preheat oven to 350d.
Spread almonds onto a baking sheet.
Bake almonds for 15-20 minutes until they start to brown and become fragrant.
Carefully add nuts to a food processor.
Turn on the processor and blend for 2-3 minutes. Scrape down the sides and then continue blending. This process should take 7-10 minutes, depending on the strength of your food processor.
Add salt and process until the nut butter is very smooth and creamy.
Transfer to a mason jar. Keep in the pantry for up to 1 month.

Video

Notes

Adding salt isn't mandatory, but it makes this nut butter next-level delicious. Please add the salt.

Nutrition

The post Almond Butter appeared first on Teri-Ann Carty.

Strawberry Shortcake Granola

Teri-Ann Carty — Wed, 09 Jul 2025 08:00:28 +0000

Home » homemade nut butter

Strawberry Shortcake Granola

Created by: Teri-Ann Carty

Say hello to your new favorite granola! This Strawberry Shortcake Granola is about to steal your heart and fill your bellies. Inspired by my favourite dessert, this granola is made with oats, dried strawberries, seeds, macadamia nuts, and warm spices. It’s crunchy, naturally sweetened, and full of strawberry flavour. Try it with yogurt, fruit, or by the handful!

This post may contain affiliate links

Strawberry Shortcake Granola (Gluten Free)

It’s strawberry season in Ontario, and I’m very happy about it! If you didn’t know, I LOVE STRAWBERRIES! They are easily one of my most favourite fruits ever, beyond versatile, totally delicious, and so cute. This season, I am filled with strawberry shortcake vibes, and I’m not skimping. I just love strawberries, especially freshly picked strawberries. I’ve already gone picking twice this season! One time, I went with a friend, and it was one of the hottest days of the year so far. We had an absolute blast, but were dripping in sweat by the end, and our bellies were so full from all the strawberries we “tested”. Strawberry season doesn’t last long here in Ontario, but the berries are next level, and I may be biased, but I think they are the best in the country. They are juicy, fragrant and red all the way through!!

Strawberries by the dozen!

The magic in this granola is that you can make it ALL YEAR ROUND with the help of Yupik’s dried strawberries. These dried berries are the whole reason this recipe works. I tested this recipe quite a few times and found that soaking the dried berries was the best method. Soaking the berries in hot water for 15 minutes while you prepare the remaining ingredients keeps them from turning rock hard after baking.

I have been on a nut butter kick lately, so I made a homemade macadamia nut butter for this granola. Ever since I figured out I could purchase my nuts and seeds in bulk with Yupik I haven’t looked back. It is so simple, the price is better, and it’s way better for the environment. I get the one-kilo bags because they last so much longer! This nut butter came together in a jiffy, and if you want to make it, click here. I use nut butter in this granola recipe, but of course, you can use store-bought if you don’t want to make your own. Macadamia and strawberry is the most elite combo I’ve ever done; you are going to LOVE IT!

Why You Should Make Your Own Granola

Making your own granola is one of the easiest ways to upgrade your breakfasts and snacks. Store-bought bags often contain unnecessary sugars, oils, or additives. No thank you. This homemade gluten free version is full of nourishing, high-quality ingredients that you likely already have in your kitchen. Plus, once you get the hang of it, you can customize it endlessly, just like your favourite easy strawberry shortcake recipe, but in granola form.

Ingredients You’ll Need For This Gluten Free Strawberry Shortcake Granola

Gluten free oats: The base of any great gluten free granola recipe.
Yupik raw macadamia nuts: Buttery, rich, and perfect with strawberry.
Yupik dried strawberries: Rehydrated slightly to infuse every bite with fruity flavour. These dried strawberries come from Yupik.
Yupik unsweetened coconut: Adds subtle texture and sweetness.
Yupik pumpkin seeds + Yupik sunflower seeds: Nut-free crunch, fibre, and minerals. Use any seeds you have on hand; this is what I felt worked best with the recipe.
Ground ginger + cinnamon: Warm, subtle spice to balance the sweet.
Sea salt: Enhances the overall flavour.
Olive oil: Helps everything crisp up. You can also use coconut oil if you prefer, but olive oil is a bit more neutral in flavour and blends better, in my opinion.
Macadamia nut butter: Binds the mix and adds creaminess. Here is my macadamia nut butter recipe if you’re looking to make your own! Use any nut or seed butter you prefer.
Maple syrup: Natural sweetness with a caramel finish.
Vanilla: Key to bringing that strawberry shortcake flavour to life.

How to Make Strawberry Shortcake Granola

Making this granola is super simple and much like my other granola recipes. Follow these steps and your house will smell like strawberry shortcake in no time!

Prep the oven and strawberries

Preheat your oven to 320°F on convection. Add the chopped dried strawberries to a bowl of hot water and soak for about 10 minutes while you prep the rest of the ingredients.

Mix the dry and wet ingredients

In a large bowl, stir together the oats, nuts, seeds, coconut, cinnamon, ginger, and sea salt. In a small pot, combine the olive oil, maple syrup, macadamia nut butter, and vanilla. Stir until smooth and fully incorporated. Warm slightly if needed.

Combine and spread

Drain the strawberries and fold them into the dry mix. Pour the wet mixture over the top and stir well, making sure there are no dry patches. Spread the mixture evenly onto two parchment-lined baking sheets and press it down firmly with a spatula.

Bake and cool

Bake for 20 minutes, rotate the trays, and bake for another 10–15 minutes until golden brown and dry to the touch. Let the granola cool completely before lifting it off the pan.

Important Tip for Making This Healthy Granola Recipe

Granola gets crunchier as it cools, but humidity can work against you, especially in summer! If it doesn’t feel crisp after cooling, don’t panic. Return it to the oven for another 10–15 minutes, watching carefully so it doesn’t burn. And always let it cool fully before storing.

Ways to Enjoy This Homemade Gluten Free Granola

This isn’t just breakfast cereal. This strawberry shortcake granola is the kind of thing that makes everything better. Spoon it over yogurt or coconut cream with fresh fruit, sprinkle it on top of chia pudding or smoothie bowls, or layer it into parfaits for texture and crunch. It also makes a fantastic lunchbox snack or quick energy boost between meals. Of course, you can also eat it straight from the jar by the handful, which often happens at my house!

How to Store Homemade Gluten Free Granola

Store your homemade gluten free granola in airtight jars or containers in a cool, dry place. It will stay fresh for about a month. Be sure the granola is completely cooled before sealing to avoid trapping moisture and losing that crunch.

Why You’ll Love This Perfect Strawberry Shortcake Granola Recipe

This healthy gluten free granola recipe is naturally gluten-free, refined sugar-free, and packed with crunchy clusters, texture, and real strawberry flavour. It’s easy to make in big batches and stores beautifully. It’s the perfect gift for a friend, and it also makes breakfast meal prep a breeze. You don’t have to be married to every ingredient I’ve listed – the best part about this recipe is you can make swaps that fit your pantry or dietary preferences! If you’re the type of person who enjoys dessert for breakfast, this recipe is a keeper!

Strawberry Shortcake Granola FAQ

Is this granola refined sugar-free? Yes! It’s naturally sweetened with maple syrup.

Can I use a different nut butter? Absolutely. Almond, cashew, or even sunflower seed butter all work.

How do I make this nut-free? Use sunflower and pumpkin seeds, coconut, and a seed butter instead of nuts.

Try Some of The Best Gluten Free Granola Recipes!

Love this recipe? Don’t forget to leave a rating and comment below to let me know! Try these recipes next:

Goji Berry Cashew Granola

Pecan Cinnamon Roll Granola

Sugar Free Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

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Strawberry Shortcake Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cook Time 35

Cool Time 1

Total Time 1 50

Servings cups

Calories 437kcal

Author Teri-Ann Carty

Equipment

baking sheets
large mason jar
large bowl
chefs knife, oven, measuring cups and spoons

Ingredients

3 cups rolled oats
1 cup Yupik raw macadamia nuts roughly chopped
¾ cup Yupik dried strawberries roughly chopped
½ cup Yupik unsweetened coconut
½ cup Yupik pumpkin seeds
½ cup Yupik sunflower seeds
1 tsp ground ginger
½ tsp cinnamon
¾ tsp salt
½ cup olive oil
½ cup macadamia nut butter see my recipe*
½ cup maple syrup
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Add strawberries to a bowl of hot water and soak while you prepare the remaining ingredients.
Add dry ingredients to a large mixing bowl and mix well.
Add wet ingredients to a small pot and stir until fully incorporated. Stir over low heat if necessary.
Drain strawberries and add to the bowl.
Pour wet over dry and mix until no dry bits remain.
Spread evenly onto 2 baking sheets. Press the granola down FIRMLY with a rubber spatula.
Bake for 20 minutes, then turn the pans and bake again for another 10-15 minutes until the granola is golden brown and dry to the touch.
Let the granola cool COMPLETELY before lifting it off the pan with a hard spatula.
Store in mason jars in a cool, dry place.

Notes

It is SUMMER, so that means humidity for most of us. Humidity doesn't make clumpy, crunchy granola, SO if you find that it isn't crunchy enough after it has cooled, you CAN bake it a second time for 10-15 minutes. Just be careful it doesn't burn!!

Nutrition

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Macadamia Nut Butter

Teri-Ann Carty — Wed, 09 Jul 2025 08:00:15 +0000

Home » homemade nut butter

Macadamia Nut Butter

Created by: Teri-Ann Carty

This 2-ingredient Homemade Macadamia Nut Butter recipe is silky smooth, naturally sweet, and full of rich macadamia flavour. Learn how to make your own nut butter with nothing but a baking tray and a food processor. Great for toast, granola, smoothies, and more!

This post may contain affiliate links

Homemade Macadamia Nut Butter Recipe

What if I told you that you never have to buy nut butter again? I know that sounds like a wild concept, but it’s actually possible. You might be surprised to know that making your own nut butter at home is so much better and easier than grabbing store bought. All you need is a good food processor and some bulk nuts! I find store bought nut butters so annoying, as I am always fighting with the oil that usually rises to the top and never truly blends in with all the good stuff at the bottom of the jar. It’s a mess half the time, and I’m not here for it anymore. I am on a mission to make all my nut and seed butters from scratch, and this macadamia nut butter is an absolute DREAM. These creamy nuts take no time to process, and the result is a velvety smooth texture you’re gonna want to put on everything. Including my strawberry shortcake granola!

If you’ve never tried making your own macadamia nut butter, you are in for a treat. This recipe is incredibly simple, unbelievably creamy, and made with just two ingredients. Whether you’re spreading it on toast, swirling it into oatmeal, or eating it straight from the jar (no shame), this macadamia butter is the ultimate kitchen staple for food lovers!

Is Macadamia Nut Butter Healthy?

Yes—macadamia nut butter is not only delicious, it’s also loaded with nutritional benefits. Macadamias are rich in monounsaturated fats, which support heart health and help keep you feeling full. They also contain antioxidants, fibre, and essential minerals like manganese and magnesium. Unlike many store-bought nut butters, this simple macadamia nut butter recipe contains no added oils, sugars, or preservatives.

Homemade Macadamia Nut Butter Ingredients

Raw macadamia nuts: Rich, buttery, and naturally oily, they blend into a creamy butter with no need for extra oil. You could stick with this as your only ingredient for this butter, and it would be pure bliss.
Sea salt: Optional, but adds a beautiful depth and enhances the nutty flavour.

How to Make Macadamia Nut Butter

Make this nut butter in a few simple steps!

Roast the nuts

Preheat your oven to 350°F. Spread raw macadamia nuts in a single layer on a baking sheet. Roast for 15 minutes until lightly golden and fragrant.

Blend while hot

Transfer the warm nuts to a food processor. Process on high, scraping down the sides as needed, until smooth and creamy. This can take anywhere from 2 to 5 minutes, depending on your machine.

Add salt and finish

Add a pinch of sea salt, blend again, and taste. Pour the butter into a jar while still warm and liquid. Let cool to room temperature before sealing.

Ways to Use Macadamia Nut Butter

Is there a wrong way to use nut butter? My goodness, I am currently obsessed with this Macadamia butter because it goes so well with everything! I most recently used it in my newest granola recipe, which is a strawberry shortcake granola that you will absolutely adore. You could slather it on toast with a drizzle of honey, stir it into yogurt or oatmeal or use it in a smoothie. Try drizzling some on pancakes, use it as the base of a sauce or salad dressing, and basically just use it however you might ordinarily use peanut butter or any other nut butter!

How to Store Macadamia Butter

Store your macadamia butter in an airtight container (like a mason jar) at room temperature for up to 2 weeks. For longer storage, keep it in the fridge—just note that it will firm up when chilled. To keep it runny, let it come to room temperature before using, or give it a gentle stir.

Why You’ll Love This Recipe

The process is just too easy not to do! Once you start making your own nut butters, I promise that you will want to make all the nuts and seeds you can think of! Making something homemade that is normally store bought just feels good, there is a sense of liberation in making things that are sold in stores! You only need two ingredients, 20 minutes and nothing more! You also gain bragging rights when you share it with others, “Yes, I made it myself!” always feels good.

Homemade Macadamia Nut Butter FAQ

Can I use roasted macadamia nuts instead of raw? Yes, but start with unsalted roasted macadamias and reduce the roasting time to 5–10 minutes or skip entirely if already golden.

Why is my macadamia nut butter not smooth? Keep blending—sometimes it just takes time. Scrape the sides often and be patient with the process.

How do I fix oily or dry nut butter? If too oily, stir before using or chill slightly. If too dry, try adding a teaspoon of neutral oil while blending.

Does macadamia nut butter need to be refrigerated? Not necessarily. If using within 1–2 weeks, a cool pantry is fine. For longer storage, refrigerate.

Can I use salted macadamia nuts? You can, just skip adding extra salt.

Did you make this nut butter?

Don’t forget to leave a rating and review below. Try these other nut butter recipes next!

Pecan Almond Cashew Butter

Pistachio Butter

Cookie Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Macadamia Nut Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 1443kcal

Author Teri-Ann Carty

Equipment

oven
food processor

Ingredients

3 cups raw macadamia nuts
¼-½ tsp sea salt

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Spread nuts onto a baking sheet and bake for 15 minutes.
Add hot nuts to a food processor and process until smooth, scraping down sides as needed.
Add salt to taste and process again.
Pour into a small mason jar and store in a cool, dry place for up to 2 weeks.*

Notes

It will last longer in the fridge, but it will also stiffen up. I prefer mine runny, so I store it in my pantry!

Nutrition

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Pecan Almond Cashew Butter

Teri-Ann Carty — Fri, 09 May 2025 08:00:47 +0000

Home » homemade nut butter

Pecan Almond Cashew Butter

Created by: Teri-Ann Carty

If you’re nut butter-obsessed like me, you’re going to love this creamy homemade blend of roasted cashews, almonds, and pecans. With just three ingredients, it comes together in minutes and tastes better than anything store-bought. Spread this Pecan Almond Cashew Butter on toast, swirl it into oatmeal, or eat it by the spoonful.

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Easy Homemade Pecan Almond Cashew Butter

I’ve been on a real nut butter tear lately! I just can’t help it, mine tastes SO GOOD! I know that buying it is so much easier, but once you start making your own, I promise, you’ll never go back. So far, I have made pistachio, pecan, and cookie butter. Is it obvious I am on a mission to create them all? Stay tuned heheh. I am such a fan of do-it-yourself recipes that could totally be store bought – there is something just ultra satisfying about the whole thing! All you need for nut butter is a good quality food processor (I love my Breville) and an oven or toaster oven for baking your nuts. Once the nuts are baked, add them to the food processor WHILE THEY ARE STILL HOT. This will cut down your processing time by HALF. It helps release the oils in the nuts and breaks them down so much faster… rest assured, I would not lie to you – I’ve made so much nut butter, I definitely feel like a pro at this point.

Think creamy, rich, and absolutely irresistible. This easy pecan almond cashew butter recipe is a dream for food lovers. It’s just so easy and made with just three ingredients and no added oils, no sweeteners, just pure nutty goodness. I truly have been using this nut butter in everything I consume, and I don’t plan on stopping – make this recipe so you’re not left out because there is a whirlwind of deliciousness coming your way!

Pecan Almond Cashew Butter Ingredients

This trio of nuts creates a balanced flavour profile that’s both buttery and slightly sweet:

Raw Pecans: These roast beautifully and lend a warm, nutty base that makes the butter ultra-flavorful.
Raw Cashews: Cashews add that irresistible creaminess and a subtle sweetness.
Raw Almonds: Almonds give body and structure, helping the blend stay spoonable but thick.
Salt: Optional, but seriously, a good idea. Just a pinch of salt can enhance all the flavors in this nut butter.

What Are Substitutes for Cashew Butter?

If you’re allergic to cashews, pecans or almonds, or don’t have them on hand, you can swap them out with:

More almonds, cashews or pecans
Walnuts for a richer, more earthy flavor
Macadamia nuts for extra creaminess

The recipe is forgiving—so mix and match to find your perfect blend!

How to Make Homemade Pecan Almond Cashew Butter

Making this pecan almond cashew nut butter at home is as simple as roasting, blending, and waiting for that magical “turn” when the nuts become a silky paste.

Preheat your oven to 350°F

Spread your pecans, almonds, and cashews onto a baking sheet.

Roast the nuts for 15 minutes

Watch closely in the last few minutes—they can go from golden to burnt fast.

Transfer the hot nuts to a food processor

Blend until the mixture goes from chunky to creamy. Scrape down the sides as needed. Add a pinch of salt and keep going until your nut butter is smooth and drippy.

Pour into a mason jar

Store at room temperature and enjoy!

Tips for Making Excellent Homemade Cashew Butter

Use raw nuts. Roasting them yourself results in better flavor and texture.
Blend while hot. The warmth from roasting helps release the oils more easily.
Be patient. It can take 8–10 minutes for the nuts to break down fully. Don’t stop too early.
Scrape the bottom. Unprocessed chunks can hide down there—use a rubber spatula to ensure everything blends evenly.

Ways to Use Homemade Cashew Butter

Homemade nut butter is incredibly versatile and works beautifully in both sweet and savory dishes. Spread it on toast, muffins, or pancakes for a rich, nutty boost. Drizzle it over oatmeal or smoothie bowls for extra creaminess, or stir it into yogurt or cottage cheese for a protein-packed snack. It also bakes well into cookies, muffins, or granola bars—and let’s be honest, it’s delicious straight off the spoon.

Do I Need to Refrigerate This Pecan Almond Cashew Butter?

Nope! If your kitchen isn’t too warm, this nut butter can stay fresh at room temperature for up to 2 weeks. For longer storage, pop it in the fridge.

How Long Does Homemade Nut Butter Last?

Homemade nut butter can last quite well if stored properly. At room temperature in a sealed jar, it stays fresh for about two weeks. If you refrigerate it, you can extend its shelf life to up to one month.

Why Make Your Own Nut Butter?

There are many reasons to make your own nut butter. First, the flavor is noticeably fresher compared to many store-bought options, which can taste overly processed or bland. Making it yourself also means no added oils, sugars, or preservatives—just real, whole ingredients. Plus, it’s entirely customizable: you can adjust the nut blend, add a touch of sweetness, play with texture, or go heavy on the salt if that’s your thing. It’s also more affordable, especially when you buy nuts in bulk.

Nut Butter Frequently Asked Questions

Can I Make Cashew Butter in a Blender? If you don’t have a food processor, a high-speed blender (like a Vitamix) will also work—but be aware that you’ll need to stop and scrape the sides more often, and your motor may heat up. Be gentle and pulse as needed.

Can I Use Already Roasted Cashews? Yes, but make sure they’re unsalted and dry roasted. Skip the added oils or flavors—they’ll alter the texture and taste.

Is It Cheaper to Make or Buy Cashew Butter? Absolutely. Store-bought cashew butter can cost up to $15 a jar. If you’re buying nuts in bulk, making your own can cut the price in half—and taste better, too.

Can I make this with just cashews? Yes! Just use 3 cups of raw cashews and follow the same method.

Can I sweeten it? Absolutely—add 1–2 teaspoons of maple syrup or honey during blending.

What’s the best food processor for nut butter? Any powerful 8+ cup processor with a sturdy motor will do. I use this one and love it.

Did You Make This Recipe?

I’d love to know what you think! Leave a rating and review below! Try these recipes next:

Oatmeal Chocolate Chip Cookies

Brown Butter Banana Bread

Superfood Energy Balls

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Easy Pecan Cashew Almond Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 15

Total Time 15

Servings cups

Calories 1069kcal

Author Teri-Ann Carty

Equipment

food processor
oven, rubber spatula

Ingredients

2 cups raw pecans
½ cup raw cashews
½ cup raw almonds
pinch salt

US Customary - Metric

Instructions

Preheat oven to 350.
Spread out your nuts onto a baking sheet.
Bake for 15 minutes or until the nuts start to brown. Be careful not to let the nuts burn!!
While nuts are hot, add to the food processor.
Blend for several minutes, scrape down sides as needed.
Keep processing until you hear the nuts "turn". Add salt and keep going until the nut butter is nice and runny. Scrape up the bottom of the nut butter with a rubber spatula as sometimes unprocessed nuts can collect at the bottom of the processor.
Pour into a small mason jar and serve at room temperature for up to 2 weeks.

Notes

Get bulk nuts here!

Nutrition

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Pistachio Butter

Teri-Ann Carty — Sat, 15 Mar 2025 15:23:46 +0000

Home » homemade nut butter

Pistachio Butter

Created by: Teri-Ann Carty

This Homemade Pistachio Butter recipe is as simple as it gets; just two ingredients and 15 minutes. If you want to make your own smooth, creamy nut butter that's packed with pure pistachio flavor, this is the recipe for you! Using raw shelled pistachios and a pinch of flaky salt, this pistachio butter is perfect for spreading on toast, swirling into oatmeal, or adding to your favorite desserts. Roasting the nuts enhances their flavor and makes blending easier, resulting in the greenest pistachio butter you've ever seen. Don't even get me started on the texture! No dairy, no oils, no sweeteners, just pure pistachio goodness!

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Pistachio Butter Recipe

Pistachios are EVERYWHERE right now, and I couldn’t wait to share my easy 2-ingredient pistachio butter recipe. You read that right – just good old nuts and salt! I never skip the salt, and I really encourage you not to as well. Salt makes everything taste GOOD and isn’t that the ultimate goal? Simple, creamy, and packed with flavor, this homemade pistachio butter is now a part of everything I consume. Just wait until you try my Dubai Chocolate Granola.. yup. You knew I couldn’t let this trend go by without creating a granola flavour, right? If you’ve never made your own pistachio butter, this is the time to do it. That recipe is right around the corner and isn’t it fun to be prepared? All you need is a food processor, some high-quality raw shelled pistachios (like Yupik!), and 15 minutes.

What is in Pistachio Butter?

Unlike store-bought versions that often include added oils and sweeteners, this homemade pistachio butter is pure and simple. Raw, shelled pistachios. The fresher, the better! I love using Yupik pistachios. Flaky salt of course, to add richness and balance the flavor. That’s it! No olive oil, no sugar, just toasted pistachios blended to creamy perfection. Next time you’re at the grocery store, read the label on any nut butter – you’ll be surprised!

Homemade Pistachio Butter Ingredients

Raw Shelled Pistachios: These are the foundation of the recipe. Using raw shelled pistachios ensures the butter is naturally creamy and packed with pistachio flavor. Toasting them enhances their natural oils, making blending easier and giving the butter a rich, nutty taste. I used Yupik!
Flaky Salt: Salt is a game-changer in nut butters. It helps to bring out the natural sweetness of the pistachios while adding depth to the overall flavor. A little goes a long way, so start with a small amount and adjust to taste.
Optional Additions: A touch of cinnamon, ginger, or nutmeg can add warmth and complexity to your pistachio butter. If adding spices, mix in 1 tbsp of olive oil to maintain a smooth, spreadable consistency.

What Kind of Pistachios to Use?

I highly recommend Yupik pistachios for the greenest pistachio butter you can make. These shelled pistachios are high-quality and perfect for this nut butter recipe at home. Opt for raw shelled pistachios rather than roasted or salted ones. Toasting the pistachios before blending enhances their pistachio flavor and makes them easier to process into a creamy consistency.

Are Pistachios Healthy?

Yes! Pistachios are packed with healthy fats, protein, and antioxidants. They are naturally gluten-free, heart-healthy, and a great source of fiber and essential nutrients like vitamin B6 and potassium. They also have a lower fat content than some other nuts, which gives them a slight upper hand!

How to Make Pistachio Butter

Here are the steps to making this super simple pistachio butter recipe right at home!

Toast the Pistachios

Preheat your oven to 350°F and spread raw shelled pistachios evenly on a baking sheet. Toasting the pistachios for 15 minutes, shaking the pan halfway through, enhances their pistachio flavor and helps release their natural oils, making them easier to blend.

Blend While Hot

Immediately transfer the hot pistachios to a food processor. Pulse several times to break them down, then run the machine continuously. The heat from the freshly toasted pistachios helps create a creamy pistachio butter faster. Scrape down the sides occasionally to ensure an even texture.

Process Until Smooth

Keep blending for several minutes. At first, the pistachios will look dry and crumbly, but they will soon “turn” into a smooth nut butter. If needed, add a small amount of olive oil to help achieve the perfect consistency. Once smooth, mix in flaky salt and pulse to combine.

Store and Enjoy

Scrape the homemade pistachio butter into a mason jar and seal it with a lid. Store at room temperature for up to two weeks or in the fridge for longer freshness. Use it in everything from desserts to breakfast recipes!

What to Do With Pistachio Butter

There are so many ways to enjoy pistachio butter – consider it like any other nut butter. You can enjoy it on toast, add it to ice cream or use it as the base of cookies to make pistachio cookies. It’s amazing on oatmeal or mixed into a smoothie and baking with it is just unreal. If you’re patient enough and don’t finish it all, there are a few exciting recipes coming your way where I use this exact pistachio butter!

Pistachio Butter Tips

Make sure you add the nuts to the food processor while they are still hot. The heat from the nuts will help break them down so much faster. If you wait for the nuts to cool, you may run the risk of burning out the motor on your food processor. This is my favourite processor. The Breville (not sponsored) processor does the heavy lifting you need when making nut butters! I used it with my cookie butter recipe and it worked like a dream. It’s also heavy so if you need to do some squats you can use it as a weight!
Adjust consistency as needed. If your pistachio butter is too thick, add a teaspoon of olive oil to loosen it up. This likely won’t happen if you do the above tip! Processing when hot really does make a substantial difference.
For a crunchy pistachio butter, pulse in some roughly chopped roasted pistachios at the end. I did not do this but my goodness I imagine it would be delicious!
For a sweeter spread, mix in maple syrup, vanilla extract or some cinnamon.

Did You Make This Recipe?

I’d love to see your homemade pistachio butter! Tag me on social media and let me know how you used it. And if you’re a fan of pistachio recipes, don’t miss my Dubai Chocolate Granola. Trust me, it’s BEYOND! Don’t forget to rate and review this recipe!

Try these recipes next!

Cookie Butter

Cookie Butter Granola

Salted Almond Butter Chocolate Chunk Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Pistachio Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings cups

Calories 1055kcal

Author Teri-Ann Carty

Equipment

oven
baking sheet
food processor
spatula

Ingredients

3 cups shelled pistachios raw
½ tsp flaky salt
see notes for optional additions!

US Customary - Metric

Instructions

Preheat oven to 350.
Spread pistachios onto a baking sheet in an even layer.
Place tray in the oven and bake for 15 minutes, shaking the pan halfway.
Carefully add hot pistachios to a food processor. Pulse the machine several times to get the nuts started. Run the machine for several minutes, pause to scrape down the sides. Continue to run the machine until the nuts "turn". You will hear the nuts start to turn into butter. Scrape down the sides as needed. Once you have reached a runny consistency, add flaky salt to taste and pulse to combine one last time.
Scrape your nut butter into a mason jar filled with a lid.
Store it in the pantry for up to 2 weeks.

Notes

*If you would like to add cinnamon, ginger or nutmeg, go for it! I would start by adding 1/2 tsp of your desired spice and adding more if you want as you desire. If you do, add 1 tbsp of olive oil also to help keep the nut butter a runny consistency.

Nutrition

The post Pistachio Butter appeared first on Teri-Ann Carty.

Cookie Butter

Teri-Ann Carty — Mon, 04 Mar 2024 09:15:55 +0000

Home » homemade nut butter

Cookie Butter

Created by: Teri-Ann Carty

This Cookie Butter recipe not only promises a delectable taste, but is also gluten free, dairy free and refined sugar free! Whether you're spreading it on your morning toast, incorporating it into your baking, or using it as the secret ingredient in your granola, this cookie butter is bound to become a staple in your pantry!

This post may contain affiliate links

Easy 30 Minute Cookie Butter

Ever since I stumbled upon the delectable world of Biscoff, I’ve been on a quest to craft a homemade version that not only rivals the original in taste but also wholesomeness. Today, I’m thrilled to share with you a recipe that does just that—introducing my homemade Cookie Butter! It’s a healthier, more flavorful alternative to store-bought spreads. This cookie butter is also the most crucial ingredient in my Cookie Butter Granola; more on that later!

What You Need to Make This Cookie Butter

raw cashews: Provide a creamy base with a neutral flavor that absorbs the spices well.
raw almonds: Adds depth and texture to the butter, enhancing its nutritional profile.
raw pecans: Introduces a hint of butteriness and complements the sweetness of the other ingredients.
olive oil: A healthier fat option that helps smooth out the texture; coconut oil could work as well but it’s a little thinner has has a stronger flavor

maple syrup: Offers natural sweetness and a subtle maple undertone adding to the cookie caramel notes.
vanilla: Enhances overall flavor depth; an absolute must for any cookie or cookie flavoured item in my opinion.
cinnamon, ginger, nutmeg: These warming spices are crucial for recreating the Biscoff cookie flavor, each adding its own unique note.
salt: Balances the sweetness and elevates the flavors.

Speculoos Biscoff Cookie Butter

You might be asking what is biscoff anyway? Well, if you’ve been on an airplane in the last 5-10 years you’ve probably been handed a little two-packet cinnamon flavoured cookie with a red package. The biscoff is the heart of this recipe and if you’re still curious about what that tastes like imagine a blend of sweetness, spices, and a hint of caramel – and then try the recipe for yourself and get blown away because this cookie butter is a healthier and might I say more tasty… omg, yes I said it!

How to Make Cookie Butter

Creating your own cookie butter at home is simpler than you might think. With just a few ingredients and a food processor, you’re on your way to making a spread that’s versatile, delicious, and surprisingly easy to whip up.

Start by roasting all of your raw nuts in the oven for 20 minutes and shake the pan midway to ensure all sides are getting toasty. Once that’s finished you’ll want to give them some time to cook down so if you’re like me (in Canada) that means 5 minutes but if you’re anywhere else wait until cool to touch.

Add all the nuts to the food processor and process. After adding the remaining ingredients to the nuts begin processing. This WILL TAKE TIME, trust the process! After 1-2 minutes scrape down the sides of the bowl and continue processing and every 2 minutes, scrape down the bowl until the butter starts to form.

Don’t get discouraged because this can take up to 7-8 minutes until nut butter is smooth and creamy depending on the power of your processor. Once you’ve achieved that luxurious, thick but smooth consistency you’re ready to transfer to an airtight jar and keep in the pantry for up to two weeks!

How to Use Cookie Butter

This is the fun part because you can use this cookie butter however your heart desires. My main reason for making it was that I wanted a decadent spread that tasted illegal but was actually full of healthiness and it’s been achieved!

As a Spread: On toast, pancakes, or waffles for a delightful breakfast.
In Baking: As a filling or flavor enhancer for cookies and cakes
With Granola: Particularly as a key ingredient in my Cookie Butter Granola, adding a rich, spiced flavor that’s simply irresistible!

Tips for Terrific Cookie Butter

Quality Ingredients: The choice of high-quality nuts, olive oil, and pure maple syrup can significantly influence the flavor of your cookie butter.
Patience During Processing: It may take time for the nuts to release their oils and turn into butter. Trust the process and keep going until you achieve the perfect consistency.
Adjust Spices to Taste: Feel free to tweak the amounts of cinnamon, ginger, and nutmeg according to your preference.
Substitutions: of course if you don’t have all of the nuts suggested or have more of one than the other you can adjust as necessary; I tried making this recipe a few times now and peanuts are a little too strong in flavour just an fyi!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

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Copycat Cookie Butter

Course Breakfast, Dips & Spreads, Snack

Cuisine Canadian

Prep Time 20

Cook Time 15

Total Time 35

Servings cups

Calories 566kcal

Author Teri-Ann Carty

Equipment

food processor, oven

Ingredients

1 cup raw cashews
1 cup raw almonds
½ cup raw pecans
2-4 tbsp olive oil
2 tbsp maple syrup
1 tsp vanilla
1½ tsp cinnamon
1 tsp ginger
½ tsp nutmeg
¼ tsp salt

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Spread nuts onto a baking sheet and roast for 20 minutes, shaking the pan half-way.
Allow the nuts to cool slightly before adding them to a high-powered food processor.
Add 2 tbsp olive plus remaining ingredients to the nuts and begin processing. This WILL TAKE TIME, trust the process.
After 1-2 minutes scrape down the sides of the bowl. Continue processing and every 2 minutes, scrape down the bowl until the butter starts to form.
If after 10 minutes the nut appear too dry or "doughy", add 1-2 tbsp of oil until the mixture starts to turn.
This can take up to 15 minutes until nut butter is smooth and creamy.
Transfer to an airtight jar.

Video

Notes

This keeps in the pantry for 2 weeks.

Nutrition

The post Cookie Butter appeared first on Teri-Ann Carty.

Homemade Nutella

Teri-Ann Carty — Fri, 24 Nov 2023 09:00:54 +0000

Home » homemade nut butter

Homemade Nutella

Created by: Teri-Ann Carty

This homemade Nutella, featuring roasted hazelnuts, cacao, and olive oil, is a game-changer. It's the secret behind my Nutella Granola's success, offering a healthier, less sweet version of the classic spread, perfect for breakfast, snacks, or desserts.

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I’ve got a confession and a creation to share! I never really liked Nutella – shocking, I know!

But that all changed when I decided to make my own. Store-bought Nutella was always too sweet for my taste, so I set out to create a version that’s just right. My homemade Nutella focuses on wholesome ingredients and balances the rich flavor of roasted hazelnuts with the right amount of sweetness and chocolate. It’s the magic ingredient in my latest granola flavor, and I can’t wait for you to try it! The best part? I made a granola with this incredible homemade nutella that I am finding so irresistible!! Check it out here. Let’s get to know Hazelnuts a little better!

What’s so Great About Hazelnuts?

Hazelnuts are famously known for being the key ingredient in Nutella, adding a rich, nutty flavor to this well-loved spread. These small, round nuts have a shell and are typically harvested in the fall. When roasted, their sweet and slightly earthy flavour becomes more intense and rich. This makes them a popular ingredient in various recipes, from baking to savoury dishes. They are impressive nutritionally as they’re rich in heart-healthy fats and dietary fiber. Additionally, they’re a good source of vitamins, especially Vitamin E and several B vitamins. Essential minerals like magnesium, calcium, and potassium are also found in these nuts. Their high antioxidant content is known for reducing inflammation and promoting heart health. You could essentially say that a healthy homemade nutella helps you eat healthier!

The Joy of Homemade Nutella

Creating this Nutella is a delightful experience, from roasting the hazelnuts to blending them into a creamy, dreamy spread. The transformation of the hazelnuts in the food processor is almost magical. When you add the cacao powder, olive oil, and coconut sugar, the mixture becomes this lusciously smooth spread that’s just irresistible. Not only is it healthier than the store-bought version; it’s more satisfying in taste as well.

Whether you’re spreading it on toast, dolloping it onto your granola, or sneaking a spoonful straight from the jar, this homemade Nutella is a treat you can feel good about. It’s perfect for anyone who wants to enjoy the rich taste of Nutella without the excess sweetness. So, let’s get those hazelnuts roasting, and create a batch of Nutella that’s truly your own. Happy spreading, and enjoy the delicious results!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

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Homemade Nutella

I have a confession to make. I never liked Nutella. Probably not the best way to sell you on this recipe but I have to be transparent. Maybe it's because I find the store bought kind too sweet but until I made my own, I was never a fan. Nutella is predominantly made up of roasted hazelnuts, a sweetener and chocolate. My nutella has wholesome ingredients like olive oil, cane sugar and vanilla. It's the magic ingredient in my newest granola flavour and I can't wait for you to try it!

Course Breakfast, Dips & Spreads, Snack

Cuisine Canadian, Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings cups

Calories 762kcal

Author Teri-Ann Carty

Equipment

food processor
baking sheet oven

Ingredients

3 cups raw hazelnuts
¼ cup cacao powder
2 tbsp olive oil
1 tsp vanilla
¼ cup coconut sugar
¼ tsp sea salt
⅓ cup dark chocolate chopped

US Customary - Metric

Instructions

Preheat oven to 350d. Spread hazelnuts onto a baking sheet.
Roast hazelnuts for 15 minutes.
Spread hot nuts onto a clean kitchen towel. Rub them until the majority of the skins have been removed.
Place warm nuts into food processor. Process until nuts break down and become smooth. Scrape down sides as needed. This should take approximately 5-6 minutes.
Add remaining ingredients and until smooth and creamy. Pour into a jar sealed with a lid.

Notes

To make your life easier you can purchase hazelnuts with the skin already removed. If you choose to buy hazelnuts with the skin, don't worry if you can't remove all of the skin. Your nutella will still be amazing!

I try to steer clear of chocolate chips for this one but if that is all you have use them!

Nutrition

The post Homemade Nutella appeared first on Teri-Ann Carty.