Nut Butters, YUM!

Let's chat about nut butters: cashew, hazel, almond, and the always popular... peanut. Nut butter might be the easiest item to make at home and like with hummus, there's so much flexibility. You can play around with the flavors, which nuts to use/combine, and how much salt, oil, or spices to add. You can even add cocoa powder... oh the control! You can also choose to roast your own nuts or just cut that step out (as we did) and buy already roasted nuts (from the bulk section of your grocery store).

INGREDIENTS

2 cups (16 oz) raw (if you‘re into raw butters) or roasted nuts (you can **roast your own** if you want)

1/2 tsp Kosher salt... more if you like

1-2 tbsp peanut or other oil. This is optional for a creamer butter...

Optional add-ins 1-2 tbsp cocoa powder

1/2 tsp cinnamon or other spice

A handful of chocolate chips

A few spoonfuls of Nutella

INSTRUCTIONS

1. Place peanuts & salt in a food processor, using the blade attachment.

2. Turn the food processor on and let it run for 4-5 minutes. About halfway through, you will want to stop the processor and scrape down the sides, then start pulsing again. The peanuts will go in stages: crumbs to a dry ball to smooth and creamy peanut butter.

3. Slowly drizzle in the oil to get the peanut butter to the consistency you like.

4. At this point, you can add your 'extras' in...sugar, honey, cocoa powder, etc. (we did Chinese 5 spice blend for a Thai inspired nut butter).

5. Blend for 1 more minute and then ENJOY!

6. Store in the fridge or at room temperature if you think you’ll go through it fast enough (I know people who store it both ways – I would just advise the fridge if it’s going to be several weeks before you get through it).

**to roast your own nuts arrange a rack in the middle of the oven and heat to 350°F. Place the peanuts on a rimmed baking sheet and bake until lightly golden-brown and glossy with oil, about 10 minutes**