Earlier this week, I decided to get some nuts from the supermarket to make different nut butters and show them to you. Despite my (almost) unconditional love for hazelnuts, I grabbed macadamias, almonds, peanuts and cashews. I didn’t make hazelnut butter because I don’t find it fascinating enough and it’s too much work to peel them and butterize them (yes, I just invented that word).
This post is “recipe-free” so… the only thing you would have to do is: pick the nut you want to turn into butter, put it in the food processor and relax with earplugs on if it’s possible!
I made the four butters one after another. They were pretty quick to make but the almond butter took 30 minutes to butterize. I started to see and taste how different were each one of the butters and all of them had so much character. At the end, I had some time to think… Nothing profound or transcendental, just random thoughts.
When I finished the classic peanut butter, I though: this is the king of all nut butters. It is strong, defined and charming. So, if peanut butter were the nut-butter-king, the queen would be definitely the almond butter. It has a delicate flavor but still profound and a texture hard to achieve. Then, cashew butter would be the prince of the nut-butter family, fascinating but a little too thick. Macadamia butter would be the princess, subtle and light.
Nonsense? I’d better not write about what I think while I’m running!
Peanut butter: it took about 3 minutes in the food processor. I like it with some texture.
Almond butter: I had to wait for about half an hour to see the magic happen. The final texture is drier than the peanut butter’s.
Cashew butter: the process lasted a little bit more than with the peanuts and the final consistency was similar to the almond butter.
Macadamia butter: this was the faster one in being butterized. The final result is very liquid with around 2 minutes of processing.
Enjoy these nut butters with your cookies, bars, oatmeal, toasts… Almost with whatever you can think of!
Serving: per 100g peanut butter
Total Fat: 50.4g
Serving: per 100g almond butter
Total Fat: 59.1g
Serving: per 100g cashew butter
Total Fat: 43.9g
Serving: per 100g macadamia butter
Total Fat: 75.8g