If you have a food processor, there’s no need to pay big bucks for gourmet
nut butters when they’re so easy to make. Substitute this recipe anywhere
you’d use peanut butter. You can use this recipe for any type of nut.
1 cup unsalted macadamia nuts
1/8 tsp. salt
1 tsp. macadamia nut oil (or oil of choice)
Toast nuts in a skillet on medium heat, stirring often, until fragrant and very
lightly browned, about eight to 10 minutes.
Combine toasted nuts, salt, and oil in a food processor. Pulse, scraping the sides
as needed, until you reach a smooth consistency, about 5 minutes, depending on how
creamy you want the final product. Store in an airtight container in the refrigerator
for several weeks. Makes about 1 cup, or 8 servings.
To make honey cinnamon mac nut butter, add 2 tsp. honey and 1 tsp. cinnamon. Or
come up with your own combination of add-ins: vanilla extract, cocoa powder, instant
coffee, shredded coconut, other nuts, or any combination of these. Be creative!
Per serving: Calories 130, protein 1 g., carbohydrates 2 g., total fat 13 g., saturated
fat 2 g., sodium 40 mg., fiber 1 g.