Ahh, the aroma of nuts roasting and maple syrup dancing a drizzly dance into every nutty nook and cranny…. that’s how I’ve always imagined making nut butter to be. I love nut butter. Peanut butter? Yum. Almond butter? Oh yeah. Sunflower butter? Sure. (OK, that’s not really a nut butter, but you get the drift). Around this time last year, I was enjoying a new batch of nut butters made by a couple of college kids from Oregon that started their own nut butter business – Wild Squirrel Nut Butter. I’ve always been intrigued by the idea of making my own nut butters.
When OhSheGlows.com posted this Kitchen Sink Nut Butter recipe, I scanned my mental rolodex of pantry shelves and thought, “Hey! I’ve got all this stuff! It’s about time I took a crack at this!” I decided to try my hand at a small batch of homemade nut butter.
Alas, after changing into my cooking pajamas (yes, I have cooking pajamas), I discovered that actually, I did not have almonds on hand. (Blasphemy!) Too lazy to change back into real clothes, I made do with what I had: walnuts, pecans, cashews, and sunflower seeds.
I must say, considering my fairly horrendous ingredient substitutions, this actually turned out really tasty! I’ve eaten it smeared on apple chunks, and with a banana, and in this smoothie:
My friends: the smoothie was as delicious as it looks. A swirl of chocolate syrup and I might have died and gone to heaven.
I will definitely be making more nut butters at home. I love knowing exactly what’s in it, with no extra chemicals or junk. But now, I must dig out my sleeping pajamas and hit the hay. Finals week starts early tomorrow….