Three Delicious Homemade Nut Butters

Perfectly balanced and delightfully flavored recipes for Brazil nuts, pumpkin seeds, and hazelnuts

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Photos: Laura Vincent
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L-R: Salted Vanilla Brazil Nut Butter, Cumin and Paprika Spiced Pumpkin Seed Butter, Coffee Cinnamon Hazelnut Butter
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Cumin and Paprika Spiced Pumpkin Seed Butter

Cumin and Paprika Spiced Pumpkin Seed Butter

  • One ½ cups raw pumpkin seeds (pepitas)
  • Two tablespoons vegetable oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • A pinch of salt, or to taste
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Salted Vanilla Brazil Nut Butter

Salted Vanilla Brazil Nut Butter

  • One ½ cups raw Brazil nuts
  • One tablespoon vegetable oil
  • ½ teaspoon sea salt or ¼ teaspoon table salt
  • The seeds from half a vanilla bean, or ½ a teaspoon good vanilla extract
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Coffee Cinnamon Hazelnut Butter

Coffee Cinnamon Hazelnut Butter

  • One ½ cups raw hazelnuts
  • One tablespoon vegetable oil
  • A pinch of salt, to taste
  • One teaspoon ground cinnamon
  • ½ teaspoon instant coffee granules
  • One tablespoon brown sugar
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Notes:

  • Because these are high in oil and have no preservatives other than a little salt, they need to be stored in the fridge. This may have a solidifying effect on the texture — just sit at room temperature for a while before you need it. Some of the oils may separate out slightly, which is standard for nut butter, and can be solved with a quick stir.
  • I used a regular no-frills food processor to make these three recipes. The pumpkin seeds took the longest to break down, and as you can see from the photos there’s still a bit of texture in the three butters. If you have a high-speed blender it will be quicker and the texture will be more velvety smooth, but either way it’s all going to taste delicious.
  • Making nut butter can be hard-going on your food processor motor — if it starts to overheat don’t worry, just turn it off and let it sit for at least ten minutes or until cooled, then keep going.
  • While instantly delicious, the flavours all develop and improve after a day or two. On the other hand, you can always leave out the flavourings, or of course, add your own! I do think they all benefit from a pinch of salt either way, but it’s completely up to you.
  • For more further reading, I found this piece about hazelnuts and this article about Brazil nuts to be very useful.

Written by

Food blogger and author from New Zealand. Writing at hungryandfrozen.com; Twitter at @hungryandfrozen; and exclusive stuff at Patreon.com/hungryandfrozen.

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