Let’s talk nut butter. I have a bit of a weakness for good nut butter and cannot believe how easy it actually is to make it at home. There are a few tricks when it comes to making your own nut butter and I’ve put together a whole masterclass for you so that you don’t need to fear nut butters ever again. Whether it is peanut butter, almond butter, macadamia butter or hazelnut butter or really any other nut butter for that matter, they all start with one thing: nuts. So let’s dive into it straight away and go nuts about butter.
Let’s start quite simple. You need some nuts if you want to make a good nut butter. Nuts have some awesome health benefits and I absolutely love the flavour and texture of a silky smooth nut butter. If you are making peanut butter, I suggest you get blanched peanuts but this is totally up to you. Almonds or hazelnuts can also be used with the shell. Nuts release oils when being processed which helps you get that lovely texture.
Start by placing about 650g peanuts, blanched, on a baking tray and roasting them in the preheated oven at 200C for about 10 minutes until they are nicely golden and fragrant. The nuts will release some amazing aromas and oils which makes the butter so much better. It is an essential step to get the best nut butter.
Once your peanuts are nicely cooled, and by that I really mean cooled, you can start making your butter. I have once made the mistake of using them straight out of the oven. What happens is that the peanuts release too much oil and they become oily and fatty, it separates and you don’t get a nice and smooth peanut butter. Really disappointing.
To make your peanut butter really good, you always need at least 500g of nuts to blend. If you are using less, it won’t be so easy to blend up and create that lovely silken texture that you really want. At this stage you can also decide whether you want smooth or crunchy peanut butter. If you like it a little more on the crunchy side, simply take 150g peanuts and blitz them 3 Sec. / Speed 6 until you have some nice bits. You can then transfer this to another bowl and set aside until the last step.
To start your peanut butter, tip the peanuts into the mixing bowl and start blending 30 Sec. / Speed 10. You will see after 30 seconds it will look quite rough but the butter should start forming a little.
Keep blending 1.5 Min. / Speed 10. This is the most important thing, don’t stop blending, just keep going. Depending on the type of nuts you used, the age of them and the degree of roasting, the consistency may change faster or slower. Here they are after 1 minute. Not quite there yet but getting quite smooth already.
After 2 minutes the nut butter looks creamy and soft and is ready. If yours does not look like that at this stage, keep blending a little longer.
I now add any additional flavourings I like, for example miso paste and sugar or a little salt. This is totally up to you and to your own taste but I love the flavour of miso which creates a little bit of a rich, salty flavour combined with a tiny bit of sugar. If you are sugar-free, simply leave it out. I then fill it into jars and store mine refrigerated for up to 1 month if it lasts that long.
Here is a great tip, don’t clean the bowl now. Add some milk, some cocoa powder and some vanilla ice cream and you’ve got yourself a proper milkshake. Blend 30 Sec. / Speed 10 and off you go, some super sweet indulgence. Enjoy that one.
Now that you know how easy it is to master peanut butter or any nut butter for that matter, here is a great recipe you can use to get practising.
Thermomix Miso Peanut Butter
This super yummy Thermomix Miso Peanut Butter will get your taste buds mega excited. You will just want to make some sourdough toast and spread it with lashings of butter and Miso Peanut Butter! Making nut butters with the Thermomix is so easy and if you are unsure you can check out my masterclass here. By adding the miso to this recipe you get some rich saltiness that will WOW your socks off and works so well with the peanuts. You can still serve it with your homemade jam too for the classic PBJ -peanut butter and jelly combo. You can of course also make a crunchy or smooth version to suit your own family. For that you simply leave out step two and blitz until the butter in completely smooth. You can use any miso paste you like but I fancy the red miso paste because it adds some nice colour to your butter.
- 650 g blanched peanuts, raw (if using roasted, leave out step 1)
- 50 g brown sugar
- 20 g miso paste
Preheat the oven to 200C / 180C Fan / Gas Mark 6. Place the peanuts on a tray and roast for 10-15 minutes until golden and aromatic. Leave to cool entirely.
Place 150g of peanuts in the mixing bowl and blitz 3-5 Sec. / Speed 6 or until you get the desired consistency. Remove and transfer into a bowl. Set aside.
Add the remaining peanuts to the mixing bowl and blitz for 30 Secs. / Speed 10. Scrape down using your spatula and repeat again 1 Min. / Speed 10 or until it looks and tastes as smooth as you like it. Sometimes I go up to 2 minutes because the peanuts were really fresh and it takes a little time to get the oils out.
Add the reserved peanut pieces, brown sugar and miso paste and mix 10 Secs. / Speed 4. Fill into a jar and keep refrigerated. Enjoy!