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Recipe: Plain Nut Butter by Pip and Nut

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ingredients

300g/2–2½ cups nuts
Pinch of sea salt (optional)

Makes one jar and takes 10-12 mins.

1.

Preheat the oven to 150°C/300°F/gas mark 2. Spread the nuts out on a large baking tray in a single layer. Roast until golden brown, about 10–15 minutes.  Keep an eye on them, as nuts can turn from golden brown to burnt very quickly! Generally speaking, when you start smelling them around the house it’s time to take them out – pronto!

2.

Tip the nuts into a food processor with the salt, if using, and blitz. The whole process takes about 10 minutes, depending on how powerful your blender is, but don’t stop until the nut butter is smooth and glossy: After 2 minutes: The nuts turn into a crumble like texture. At this point, stop the blender and use a spatula to scrape down all the pieces.

3.

After 4 minutes: A small ball forms. After 6 minutes: The nuts will be smooth, but will still have a slightly rough texture. After 8–10 minutes: Don’t stop yet. Keep going until the nut butter is smooth, glossy and runny. Pour into an airtight container or jam jar. It will be good for 3 months, but to get the best flavour from the nuts, eat within 2 weeks or so.

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If you’re looking for a simple, quick and reliable plain nut butter recipe, who better to advise you than giant of the nut butter world, Pip and Nut? 

Here, founder Pippa Murray shares her infamous insight into what combination makes the perfect nut butter and it’s actually a lot easier than you’d think!

If you’ve got the nut butter bug, why not try out these blueberry nut butter muffins or chocolate bites?

Plain Nut Butter Recipe by Pip and Nut:


ingredients

300g/2–2½ cups nuts
Pinch of sea salt (optional)

Makes one jar and takes 10-12 mins.

1.

Preheat the oven to 150°C/300°F/gas mark 2. Spread the nuts out on a large baking tray in a single layer. Roast until golden brown, about 10–15 minutes.  Keep an eye on them, as nuts can turn from golden brown to burnt very quickly! Generally speaking, when you start smelling them around the house it’s time to take them out – pronto!

2.

Tip the nuts into a food processor with the salt, if using, and blitz. The whole process takes about 10 minutes, depending on how powerful your blender is, but don’t stop until the nut butter is smooth and glossy: After 2 minutes: The nuts turn into a crumble like texture. At this point, stop the blender and use a spatula to scrape down all the pieces.

3.

After 4 minutes: A small ball forms. After 6 minutes: The nuts will be smooth, but will still have a slightly rough texture. After 8–10 minutes: Don’t stop yet. Keep going until the nut butter is smooth, glossy and runny. Pour into an airtight container or jam jar. It will be good for 3 months, but to get the best flavour from the nuts, eat within 2 weeks or so.

SHOW MORE
SHOW LESS

If you’re looking for a simple, quick and reliable plain nut butter recipe, who better to advise you than giant of the nut butter world, Pip and Nut? 

Here, founder Pippa Murray shares her infamous insight into what combination makes the perfect nut butter and it’s actually a lot easier than you’d think!

If you’ve got the nut butter bug, why not try out these blueberry nut butter muffins or chocolate bites?

Plain Nut Butter Recipe by Pip and Nut:

1.

Preheat the oven to 150°C/300°F/gas mark 2. Spread the nuts out on a large baking tray in a single layer. Roast until golden brown, about 10–15 minutes.  Keep an eye on them, as nuts can turn from golden brown to burnt very quickly! Generally speaking, when you start smelling them around the house it’s time to take them out – pronto!

2.

Tip the nuts into a food processor with the salt, if using, and blitz. The whole process takes about 10 minutes, depending on how powerful your blender is, but don’t stop until the nut butter is smooth and glossy: After 2 minutes: The nuts turn into a crumble like texture. At this point, stop the blender and use a spatula to scrape down all the pieces.

3.

After 4 minutes: A small ball forms. After 6 minutes: The nuts will be smooth, but will still have a slightly rough texture. After 8–10 minutes: Don’t stop yet. Keep going until the nut butter is smooth, glossy and runny. Pour into an airtight container or jam jar. It will be good for 3 months, but to get the best flavour from the nuts, eat within 2 weeks or so.

SHOW MORE
SHOW LESS
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The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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