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Home Made Nut & Seed Butter

1 spoon difficulty rating

20-30 minutes including roasting time and processing.


Home Made Nut & Seed Butter

There's more to it than peanut butter!  Lots of nuts and seeds make delicious, nutritious spreads and we give suggestions for those which work best.
Equipment: a food processor with a big motor such as Magimix, Vitamix or top end Cuisinart.
We suggest you make a basic butter and just add a little salt if desired. Flavourings are good but perhaps add them to part of the batch rather than all of it.


  • Basic Butter
  • One type or a combination can be used - see options below - although some go better together than others!
  • 110-170g/4-6oz shelled nuts or seeds. NB nuts such as almonds don’t need to be blanched, ie leave their skins on. Buy the freshest, best quality nuts you can afford.
  • Options
  • Sunflower seeds
  • Cashew nuts
  • Pecan nuts
  • Almonds
  • Peanuts
  • Mixtures, eg cashews and almonds; sunflower and peanut; pumpkin and sunflower
  • Optional flavourings
  • Salt
  • Syrup, eg agave or maple
  • Vanilla
  • Cinnamon
  • Method: 

    For a raw butter, go straight to Stage 4.
    To make roasted nut/seed butter
    1. Preheat the oven to 180°C/350°F/Gas Mark 4.
    2. Place the nuts/seeds on a parchment or foil lined baking sheet. Roast for 7-15 minutes, stirring once or twice to prevent burning. The smaller the seeds or nuts the quicker they burn!
    3. Cool the nuts for a minute or two then place in the food processor. At first it will just be dusty and you’ll need to scrape down the sides with a rubber or silicone spatula.
    4. Keep doing this, allowing the machine to keep running. If it starts to get too warm, switch off and leave for a while (this is why you need a good quality food processor with a big engine!)
    5. Keep running, keep scraping. The butter will start to clump eventually.
    6. Let the processor continue running until the butter reaches a creamy consistency. Be patient – it takes quite a while. Roasted butter takes approximately 12-14 minutes, raw butter a little longer.
    7. Roasted butters will keep fresh in an airtight container in the fridge for several weeks; raw butters not so long. Adding liquids like water to butters is more likely to make them develop mould.

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