nut butter Archives - Teri-Ann Carty

Homemade Pecan Butter

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

Home » nut butter

Homemade Pecan Butter

Created by: Teri-Ann Carty

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.

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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 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.

Join my mailing list!

Pecan Butter

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

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Almond Butter

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

Home » 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.

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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.

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.

Notes

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

Nutrition

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Sunflower Seed Butter

Teri-Ann Carty — Wed, 03 Sep 2025 08:00:45 +0000

Home » nut butter

Sunflower Seed Butter

Created by: Teri-Ann Carty

This homemade Sunflower Seed Butter is creamy, toasty, and just the right amount of sweet. It’s allergy-friendly, simple to make, and totally customizable. Whether you’re spreading it on toast or adding it to your baking, this is one pantry staple you’ll want to keep on hand.

This post may contain affiliate links

Sunflower Seed Butter Recipe

Have you ever wanted to make your very own creamy sunflower seed butter? This recipe is perfect for all those school safe snacks and can be swapped in for peanut butter & jelly sandwiches too! Buying nut free butters can be rather costly, BUT sunflower seeds are relatively inexpensive, so making this seed butter is a bit of a no brainer! This nut butter is a dream in my brand new Sunbutter Granola Bars! You and your kiddos are going to be hooked on them!

I’ve made this recipe over a dozen times, trying to perfect it, so please see the notes section of this recipe for what NOT to do. I make the mistakes so you don’t have to. A lot of you are going to ask me if you can make this seed butter in a blender, and the answer is, it depends. If you have a powerful blender, you could. My issue with using a blender is getting the nut or seed butter out of it. I love my food processor as it’s powerful enough to get the long jobs done.

Sunflower Seed Butter Ingredients

To make your own sunflower butter at home, you only need a handful of ingredients:

Yupik raw sunflower seeds: The base of the recipe! I used Yupik raw sunflower seeds, which toast beautifully and bring a mild, nutty flavour. Roasting them yourself ensures maximum freshness and flavour.
Coconut or brown sugar: Adds a little sweetness to balance out the earthy taste of the seeds. Brown sugar brings a subtle caramel note, while coconut sugar keeps it refined sugar-free. You could totally skip the sugar if you want to keep this butter really simple.
Salt: Just a pinch enhances all the other flavours.
Olive oil: Helps smooth out the texture and bring everything together. You can also use sunflower oil for a more neutral flavour.

How to Make Sunflower Seed Butter

Roast the Sunflower Seeds

Roasting your sunflower seeds is non-negotiable; it’s what brings out that deep, nutty flavour and gives the seeds the right texture to blend smoothly. Preheat your oven to 350°F and scatter the seeds evenly across a baking tray. Let them roast for about 15 minutes, keeping a close eye near the end so they don’t burn. Once they’re golden and smell toasty, transfer them directly to your food processor while still warm. This step makes a big difference in how easily they break down.

Blend to Butter

Here’s where the magic happens. Add those warm, roasted seeds to your food processor and blend for about 5 minutes. At first, the mixture will look like coarse sand; this is totally normal. Scrape down the sides, and keep going. Be patient, it can take 10 to 12 minutes to reach a smooth, creamy consistency. Once things are looking sticky and glossy, add your salt and sugar, then blend again.

With the machine running, slowly drizzle in your olive oil until you hit that dreamy, spreadable texture. You might need a bit more or less depending on your seeds and your machine, so go by feel. IF you are going to attempt this in a blender, I would suggest batching the seeds.

Taste, Adjust, Store

Once your butter is looking glossy and creamy, give it a taste. Maybe it needs a pinch more salt or a little extra sweetness. When it’s just right, scrape the butter into a clean mason jar. Let it cool fully before sealing it up. Store it in your pantry and enjoy within two weeks (if it lasts that long!).

Ways to Use Sunflower Seed Butter

Once you have a jar of freshly made sunflower seed butter, the ways to enjoy it are truly endless. I love spreading it on a thick slice of sourdough toast with banana and a sprinkle of cinnamon; it’s a simple but wildly satisfying breakfast or snack. It also stirs beautifully into warm oatmeal or overnight oats, adding richness and a subtle nuttiness that pairs well with fruit and spices. For smoothies, it brings a velvety texture and a boost of healthy fats and protein. My favourite way to enjoy this seed butter? In my brand new recipe, Sunbutter Granola Bars! It seriously is a game changer and binds this seed bar recipe like a dream. I mean, feel free to dip sliced apples, celery sticks or whatever else you have on hand into it!

Storing Homemade Sunflower Butter

Homemade sunflower butter will keep for up to two weeks in a sealed mason jar at room temperature. If your kitchen runs warm or humid, store it in the fridge to extend shelf life. Just give it a good stir if it starts to separate. For best flavour and texture, use within 14 days.

Benefits of Making Your Own Seed Butter

Making your own sunflower seed butter isn’t just fun—it’s also incredibly rewarding:

Allergy-friendly: A great option for nut-free homes or schools
Budget-conscious: More affordable than store-bought versions
Customizable: Adjust the sweetness, salt, or texture to your liking
Freshness guaranteed: No preservatives or weird additives

Why You’ll Love This Sunflower Butter Recipe

This recipe is simple, forgiving, and incredibly versatile. Whether you’re looking to reduce nut intake, support a plant-based lifestyle, or just try something new, this creamy sunflower seed spread is a must-try. It’s smooth, rich, slightly sweet, and perfect for both sweet and savoury dishes.

FAQs About Sunflower Seed Butter

What is sunflower seed butter? It’s a creamy spread made from roasted sunflower seeds, similar to peanut or almond butter.

Is sunflower seed butter gluten-free? Yes! It’s naturally gluten-free and a great option for those with food sensitivities.

Can I use a different oil? Yes, you can use sunflower oil, avocado oil, or even coconut oil, depending on your taste preferences.

Why isn’t my butter getting smooth? Be patient! Keep blending and scraping down the sides. Warm seeds and a strong food processor are key.

Did You Make This Recipe?

Let me know how it turned out! I love seeing your creations. Don’t forget to rate and review the recipe below.

Other Nut and Seed Butter Recipes to Try Next

If you loved this, here are a few more recipes you might enjoy:

Cookie Butter

Macadamia Nut Butter

Pecan Almond Cashew Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Sunflower Seed Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings cups

Author Teri-Ann Carty

Equipment

oven
baking sheet
food processor
rubber spatula, mason jar

Ingredients

3 cups Yupik raw sunflower seeds
¼ cup coconut or brown sugar*
½ tsp salt
2-4 tbsp olive oil*

Instructions

Preheat oven to 350 degrees.
Spread seeds evenly onto a baking tray.
Bake for 15 minutes being careful not to burn the seeds.
While hot, carefully transfer the seeds into the bowl of a food processor.
Turn the machine on and let in run for about 5 minutes.
At this time the seeds will look quite powdery, resembling course sand.
Scrape down the sides and keep going.
Add in salt and sugar and keep processing.
With the machine running add 1 tbsp of oil. Once the oil is completely incorporated, remove lid and scrape down the sides. For my sunbutter I ended up adding 4 tbsp of olive oil until I reached a runny-ish consistency.
Taste your seed butter and add a pinch more salt if desired.
Scrape into a mason jar.
Keep in your pantry for up to 2 weeks.

Notes

*Depending on how dry your sunflower seeds are, you may not need the whole 4 tbsp of oil.

*Don't use maple syrup or honey as your sweetener. I tried that during the developing process, and it was a hot mess, and I had to start over.

It takes time to make, so don't give up on it! Mine took approximately 10-12 minutes to make.

The post Sunflower Seed Butter appeared first on Teri-Ann Carty.

Macadamia Nut Butter

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

Home » 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.

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

The post Macadamia Nut Butter appeared first on Teri-Ann Carty.

Pecan Almond Cashew Butter

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

Home » 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.

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 » 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.

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

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Cookie Butter

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

Home » 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!

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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.

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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.

Notes

This keeps in the pantry for 2 weeks.

Nutrition

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Homemade Nutella

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

Home » 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.

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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

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Pumpkin Chai Granola

Teri-Ann Carty — Sat, 19 Oct 2019 22:46:40 +0000

Home » nut butter

Pumpkin Chai Granola

Created by: Teri-Ann Carty

Big fan of granola over here! Always improving what I've created in the past

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Last year around this time I created a pumpkin granola recipe but this year is this year and I do believe in making things better so here it is! I have made a couple of batches to prep for this recent post. I wanted to try using a couple of different nut and seed butters to know which one I personally like better but you will have to judge that for yourself. I made last week’s batch with tahini because I love tahini and the flavour of tahini and pumpkin is just awesome. I made today’s batch with a blend of peanut butter and almond butter and dare I say, I like this one better. Again, you could add WHATEVER butter you’d like as long as you think it will taste great with pumpkin.

I also baked this on CONVECTION. I like how using convec makes everything a little dryer and more crispy, especially when making certain things like granola. I bake it at a relatively low temperature to ensure no burning but keep a close eye still… There are a ton of ingredients in here and it would be a travesty for it to burn.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Pumpkin Chai Granola

An update on a recipe I made once upon a time. Here is the revamped version of my vegan Pumpkin Chai Granola!

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 438kcal

Author Teri-Ann Carty

Equipment

oven

Ingredients

GRANOLA INGREDIENTS

3 cups oats gluten-free
½ cups coconut flaked
1 cup almonds raw, chopped
1 cup pecans raw, chopped (or walnuts)
½ cup pumpkin seeds raw
½ cup sunflower seeds raw
½ cup raisins
2 tbsp ground flax
1 tbsp chai spice
¾ tsp sea salt
½ cup olive oil
¼ cup pumpkin puree
¼ cup pecan butter or peanut butter
½ cup maple syrup
1 tsp vanilla

US Customary - Metric

Instructions

GRANOLA INSTRUCTIONS

Preheat the oven to 320 convection.
Mix dry ingredients together.
In a small pot combine wet ingredients and stir on low until fully combined.
Pour pumpkin mixture on dry ingredients and mix until thoroughly mixed.
Spread out on 2 cookie sheets (I used my Pampered Chef stones for this recipe-see notes) and place in a preheated oven. Bake for 20 minutes.
Turn the pans 180 degrees and bake for an additional 10-15 minutes until golden brown. Allow it to COOL COMPLETELY before removing from pan with a spatula.
Once completely cooled, transfer to an airtight mason jar.

Notes

Shop my GRANOLA ESSENTIALS in my amazon storefront!

Nutrition

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Gingerbread Cookie Balls

Teri-Ann Carty — Tue, 20 Nov 2018 00:15:25 +0000

Home » nut butter

Gingerbread Cookie Balls

Created by: Teri-Ann Carty

These delicious Gingerbread Cookie Balls are vegan, gluten free, raw and super easy to make! Enjoy this recipe anytime

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I am very fortunate to have met some amazing people on Instagram. I currently follow around 1600 people but the truth is that I could easily follow millions with the amount of smart, talented, funny and beautiful people out there that curate equally amazing content to inspire this little yogi daily.

Enter in my friend Tara (@drtarasunshine) This gal and I have been scrolling each others feed for well over a year now. She popped up into my feed and quickly became one of my most valued supporters, commenting and liking every post (I admit I post a lot so she was kept busy). We started to DM each other about our frustrations with the gram. Feeling we both put in a ton of work but not getting the growth that we both felt we deserved. Basically, we dm’d each other to vent lol. Both living in Toronto I started to feel like an IN REAL LIFE connection had to be made. Kinda scary cause WHAT IF you meet each other and it’s nothing like your easy peasy {SAFE} online connection. WHAT IF she doesn’t like me, WHAT IF I don’t like her?? WHAT IF.. well suffice it to say I don’t put a lot of stock in what ifs and have been a huge proponent of saying YES. So after some serious finagling of both of our schedules we met and the rest is, they say, history.

Collaborating with friends can be tricky. Both having your own ideas and then the challenge or dare I say dance of making space for both ideas, both personalities, both egos. I should insert here now that this did NOT happen with the good doctor and I. She drew up a recipe, sent it my way, I made the recipe and modified it for the reason of what I had in my pantry and based on the result. Needless to say the recipe we both came up with in the end was delicious and we are VERY excited to share it with you.

Christmas is around the corner now. Don’t ask me how TF that happened but here it is, and if you are anything like me you are always looking for another easy quick recipe to throw together cause let’s face it, time is a commodity we don’t have enough of these days. So in the vein of making our lives just a little bit simpler during a cray cray time of year I will introduce the Gingerbread Cookie Balls to you. You’re welcome

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Gingerbread Cookie Balls

These delicious Gingerbread Cookie Balls are vegan, gluten free, raw and super easy to make! Enjoy this recipe anytime

Course Sharable, Snack

Cuisine Canadian

Prep Time 10

Total Time 10

Servings balls

Calories 250kcal

Author Teri-Ann Carty

Equipment

freezer
food processor or blender

Ingredients

1 cup walnuts roasted unsalted
1½ cup gluten free rolled oats
2 tbsp chia seeds
2 tbsp flaxseed meal gluten free
1-2 tbsp walnut butter or almond butter
2 tsp ginger ground
1 tsp cinnamon ground
¼ tsp allspice
¼ tsp nutmeg
pinch of cloves and sea salt
1 cup pitted Medjool dates (about 10-12-if your dates are hard, soak in hot water to soften about ten minutes)
1 tbsp molasses
1-2 tbsp MCT oil or melted coconut oil

US Customary - Metric

Instructions

Mix all ingredients in the food processor until everything is well incorporated.
Roll into golf ball size (or whatever size you like!).
Stick them into the freezer for storage because they taste best when cold.

Nutrition

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