Ingredients
Equipment
Method
- Known as spreads, butters, or pastes, nut butters are versatile. They can be made from almonds, hazelnuts, peanuts, sesame seeds, and other nuts. These products are used in a wide range of applications, including cookies, confectionery, mousses, and cake fillings.
Toasting Nuts
- Toasting nuts draws their natural oils to the surface, intensifying their rich, nutty essence. If using pistachios, choose raw, peeled ones. Avoid over-toasting pistachios to preserve their original color. Toast the nuts in a skillet over medium-high heat for about 10 minutes, shaking the pan often.
- For a convection (fan) oven, roast the nuts at 330°F/160°C for approximately 10 minutes. Allow them to cool fully before processing.
Processing Nuts
- Pulse the nuts and salt in a food processor until a fine, floury meal forms. With the machine off, add the oil, then pulse to incorporate. Throughout the process, pause occasionally to scrape down the sides of the bowl with a spatula. Continue processing until the mixture reaches your desired consistency; the total time will be roughly 5 minutes.
- If using a high-powered blender, follow the same method. To protect the delicate oils, it’s crucial to prevent the mixture from overheating—never let it exceed 113°F/45°C. Stop the blender frequently to avoid excessive heat buildup. If the mixture becomes too warm, refrigerate it for 10–15 minutes to cool, then resume processing.
Storage
- Nut pastes can be kept in a cool, dry place for several weeks or refrigerated for up to 6 months. Stir well before using.
