Nuttier Nut Butter

I made my butter out of 4 varieties of nuts as I was getting tired of peanut butter. Make sure you get your nuts when bulk bins are on sale as this can get expensive. This recipe is for smooth butter; for a crunchy nuttier nut butter, coarsely chop an additional 2 teaspoons of each nut and stir in after food processing step is finished.

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment.

Step: 2

Distribute pecans, cashews, almonds, and peanuts over prepared baking sheet.

Step: 3

Bake in the preheated oven for 5 minutes; shake pan to turn nut mixture and continue baking until lightly toasted, about 5 minutes more; allow to cool.

Step: 4

Place nut mixture with salt into the bowl of a food processor; blend until coarsely ground, about 3 minutes. Drizzle peanut oil into nut mixture; continue to blend until a smooth butter forms, about 2 minutes more, scraping bowl with rubber spatula as needed to push nut butter down into the bowl. Store nut butter in the refrigerator.

Per Serving: 207 calories; protein 6.3g; carbohydrates 7.1g; fat 18.6g; sodium 23.9mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, go for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do double-duty .