Nut butter is so easy to make in your thermal mixer. It’s a staple in our house and our favourite mix is A-B-C: Almond, Brazil nut and Cashew. You can use any combination of nuts you have on hand, though.
100g Brazil nuts
30-50g oil of your choice (I use macadamia oil)
1 tsp vanilla powder (or 2 tsp vanilla extract), optional
1/2 tsp salt (optional)
1. Place nuts in a medium-sized frying pan. Toast for 6-8 minutes, until lightly browned. Be sure to toss the nuts regularly to ensure they don’t burn.
2. Transfer toasted nuts to mixer bowl. Add 30g oil, vanilla and salt. Blitz for 3-5 minutes/speed 9/MC on, pausing roughly every 30 seconds to scrape down sides of bowl. Add 10-20g of the remaining oil if necessary after a couple of minutes of blending.
3. When oils have been released from nuts and texture of the nut butter is smooth and spreadable, transfer to a clean jar. Store in the fridge.
You may like to add a little sweetener to this – a teaspoon or two of honey is my favourite but any type of sweetener will work nicely.