Nut Butters

Nut butters are good for you and cholesterol free, full of vitamins & minerals, essential fatty acids and no trans fats. Simply delicious and quick to make. With so many children and adults allergic to peanut butter, nut butters are a great way to make that favorite PB&J just another way. I made pecan butter the other day and I have to say it turned out surprisingly good. You can use walnuts, pecans, almonds or cashews. So simple....
Heres' the recipe -I used pecans but you can substitute your favorite nut. One note is I always wash my pecans first- I put a large pan/bowl in sink that my colander will fit down inside of- I guess you could just use the sink w/ a stopper in it to keep the water from draining out. I fill colander with nuts, cover with warm water and then add a tablespoon of apple cider vinegar-must use apple cider vinegar because it had antifungal properties. Some believe that peanuts are such a problem because they are highly susceptible to fungal growth which wreaks havoc in the body and is not destroyed by the high heat of cooking. Of course some farmers use a mixture of MSG (which alot of people are allergic to) to spray on peanut crops while they are growing. Anyways let the pecans soak for about 15-20 minutes and then drain and cover with cold water and let sit for about 10 minutes rinse until water runs clear. Remove nuts spread on paper towels to dry. You can freeze the nuts in ziploc bags in freezer.

Toast Pecans, you can use whatever amount you wish depending on whether you want to make a lot or a little. I used 1 cup. Spread one layer deep on a baking dish and place in oven (on bottom rack) 350 for about 20 minutes. Time varies depending on oven. They burn quickly. They should be slightly browned and crisp.

Tip-They get crispier as they cool. Also I have seen where you can just use raw Pecans not toasted but I have got to say did not like the taste-sorry.

Place pecans in food processor (I have a little mini food processor- big one on wish list). Add about 1 tablespoon of oil- I used coconut oil. You may need to add more depending on what consistency you like and the oils in different nuts vary. Chopped, blend, puree whatever you want to call it until buttery. You may have to stop and scrap down sides every once and awhile. Put in airtight container and place in fridge. It will thicken up as it gets cold too. Can use right away. I do not have a clue how long it will last cause' it doesn't last around here.