Mixed Nut Butter

I think I mentioned before in my post about spiced nuts, that I often have an abundance of opened packets of nuts having used a few here and there in various recipes.  Well, a nutty butter is another of my favorite and simplest ways of using them up – use whatever nuts you particularly like or have to hand.  I have a peanut butter recipe in the Monthly Menu section of Jamie Magazine this month, so if you want something more straight up, that’s a goodie.  In this recipe, I’ve toasted the nuts which is completely optional, but I recommend it for a superior nut butter.

90g hazelnuts

80g walnuts

50g pinenuts

85g macadamia nuts

2 1/2 – 3 tbsp groundnut oil

1/2 tsp salt

1 tsp sugar

Preheat the oven to 200c.  Spread the nuts out on a baking tray and toast for 6 minutes, or until lightly golden.  Burnt nuts are disgusting, so if any catch, chuck them.

Tip the nuts into a food processor (keep a handful back if you want chunky nut butter) and blitz with the groundnut oil, salt and sugar.  Keep blitzing until smooth (if needs be, add a little groundnut oil).  Once smooth and if you want it chunky add the remaining handful of nuts and blitz briefly to cut them into smaller chunks.  Put into a jar and serve on warm toast.

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