Storage
Room temperature no
Fridge covered container, 1 month
Freezer no
Recipe information
Yield
makes 1 1/2 cups
Ingredients
1 pound (3 1/2 cups) shelled raw nuts
1/2 teaspoon kosher salt, plus more to taste
2 teaspoons honey
3 to 4 tablespoons canola or peanut oil
Preparation
Step 1
1. Preheat the oven to 350°F. Spread the nuts on a baking sheet and roast for 10 to 15 minutes, or just until they begin to brown. Remove the baking sheet from the oven and allow the nuts to cool slightly.
Step 2
2. Place the nuts, salt, and honey in the bowl of the food processor fit with the chopping blade. Blend for 20 seconds. With the motor still running, drizzle 3 tablespoons of oil into the bowl through the chute in the lid, and process for 30 seconds. If the nut butter is still dry, continue to blend and add the additional tablespoon of oil. Process for up to another minute to reach your desired consistency. Taste and adjust for salt, if needed.
Reprinted with permission from The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making by Alana Chernila. Copyright © 2012 by Alana Chernila; photographs copyright © 2012 by Jennifer May. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher
Alana Chernila writes, cooks, sells fresh vegetables, and teaches cheese making. She created the blog EatingFromTheGroundUp in 2008. Alana is a graduate of St. John's College in Santa Fe and lives with her husband and their two young daughters in western Massachusetts.
