To make a delicious and healthy mix at home, you don’t need a fancy nut butter grinder to make awesome nut butter. It’s not to say that if you’ve invested in one that you shouldn’t use it. The key is not the device you use for grinding. The key is the ingredients and how well they are mixed together. In this article I will divulge ideas for ingredients, the machinery I use, and one of my proven method for making the best homemade nut butter I’ve ever tasted–a true-crowd pleaser. As a bonus, I will also provide you with some great ways to enjoy your concoctions.
The Ingredients You Are Up To You
The best end result is what tastes best to you and/or those you’re making it for. However, although you may not know anything about me, it’s my experience that it’s important to use a combination of salted and unsalted roasted peanuts as my base. I shy away from dry roasted and any peanuts that have been processed, although, it’s not to say you can’t. I prefer that whatever I eat be as close to natural as is possible.
Having said that, salt is part of what gives nuts flavor. On the other hand, too much salt is not good. If nothing else, it’s simply not healthy. That’s why I use a mix of salted and unsalted, usually a 50/50 mix… The amount of salt you use is completely up to you
From there, the combinations are endless and strictly a matter of desire and taste. My favorite mix, addition to peanuts:
My girlfriend likes to add a carrot to her mix. That’s a good alternative in addition to the countless other alternatives there are to choose from
The device You Use Is Not As Important As The End Result
I don’t want to say it’s not important at all but I do want to say, you don’t have to spend a lot of money on fancy machinery. I don’t know if I’d call myself a minimalist, but I am one to use what I have as much as possible and don’t like to run out and buy lots of bells and whistles, especially if it does little or nothing for the end result. Do and use whatever works for you.
I use a run-of-the-mill food processor that I’ve had for many years. It was given to me as a Christmas gift and I’ve used it to make numerous things over the years. For example, I’ve used it for making
- Homemade ice cream
- Homemade tomato sauce
- Zucchini bread
- Anything that requires slicing or shredding
- Too many things to list here
The list is endless and I could go on and on.
I also use a coffee bean grinder that I’ve had for more than 10 years, although I don’t drink coffee. I’ve used it over the years mainly to grind flax seeds and other seeds for various recipes, including grinding up cinnamon sticks for one of my favorite nut butters.
The bottom line as far as the device(s) you use is how well your mix is well blended and you end up with one taste, not several individual tastes because the mix is not well blended. My food processor accomplishes this. If you don’t have one, I highly recommend that you get one. Both can be purchased inexpensively at Amazon.
Here Is My Can’t-Miss Method For Blending The Perfect Mix
Ultimately, everything ends up in my food processor, but I’ve found that this is the best order for when to add the ingredients:
- Additional types of nuts one at a time
I start with a pound of salted and a pound of unsalted peanuts in the processor. I use the knife blade. Initially, I turn on my two-speed processor to low and let it do its thing for about five minutes. During that time, they are broken down, the oil is extracted from the peanuts, eventually a ball is formed, which then is broken down into a smooth peanut butter.
During the last minute, I switch the processor to high to make sure it is almost a liquid.
If you like crunchy peanut butter, you can add six or eight ounces of peanuts during the last minute as the processor is running.
It’s important to understand that peanuts have a high degree of oil, which is why it’s important to use peanuts as your base. The extracted oil will be the key to blending your mix effectively.
Meanwhile, as your peanuts are in the processor, break a cinnamon stick into a few pieces and depending on your love or appreciation for the taste of cinnamon, add half or the whole thing to the coffee bean grinder and create a powder out of the stick. I generally use about half a stick.
Yes, you can use pre-ground cinnamon powder instead of a stick but I prefer to grind the stick myself.
While the processor is still running, during the final minute that peanuts are grinding, I add the cinnamon and the ginger.
I use organic ginger root. There is no specific amount to use, but I don’t like to use too much, even though ginger is very good for you. I like a moderate blend of ginger and cinnamon to complement the nuts, with the nuts being the over-riding taste, but again, it’s up to you. I usually break of a piece of ginger root about the size of the end of my thumb, from where my thumb bends. That’s my scientific measuring device. 🙂
With processor still running, add the cinnamon, the ginger, and each type of additional nuts, one at a time, a handful of each, in the order listed above. Let the processor run for another two minutes or so. Your mix should be thicker than liquid but not dry. I like it a little runny but not too runny. Your preference is king.
The entire process should take about 7-10 minutes.
There are a number of ways to enjoy what you’ve made. I will share some of them here. But first, after I’ve poured what I’ve made into the container I will keep it in, which is usually a wide-mouth plastic bowl with a sealable top, although you can use a jar if you like, there will be quite a bit of the mix still in the processor, and on the knife blade.
Don’t let that go to waste.
Remember when you were a kid and your mom made a cake and there was batter left in the bowl and frosting on the mixer? I do. She let us lick the frosting off the mixer and use a rubber spatula and our fingers to get what we could out of the bowl–MMMM!
I won’t tell anyone if you do the same with your homemade nut butter. Someone I know does it and says it’s great. I won’t say who that is.
After that, there’s always the traditional peanut butter and jelly sandwich, which you can now substitute the nut butter instead of peanut butter.
However, I prefer to avoid jellies and jams–too much sugar. Therefore, I prefer to enjoy it in more non-traditional ways:
- Atop toasted bread by itself
- A sandwich with a whole banana (a triple-decker is beyond awesome)
- Add a generous amount to oatmeal
- Dip celery directly into the butter
- Dip carrots directly into the butter
- Dip mushrooms into the butter (don’t knock it till you’ve tried it)
- Dip chunks of dark chocolate into the butter for a fantastic dessert
Now It’s Your Turn
OK, I’ve explained why you don’t need a fancy nut butter grinder to make awesome nut butter. I told you what you need, what I use, and how I do it. If you don’t have a device that is specifically designed for this purpose, I highly recommend a food processor. If you don’t already have one, get one now and enjoy a healthy treat until your heart and taste buds are content.
What are you waiting for?.
Leave questions and comments below.