Almond Cashew Honey Butter Recipes
HONEY ALMOND BUTTER
To me, nothing tastes better than a warm homemade muffin right from the oven and topped with this yummy flavored butter. It's also wonderful on toast, quick breads and biscuits. -Pat Hockett, Ocala, Florida
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 4
Steps:
- In a small bowl, beat the butter, honey, brown sugar and extract until light and fluffy. Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish.
Nutrition Facts : Calories 161 calories, Fat 15g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 155mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
CASHEW BUTTER
Once you taste how great homemade cashew butter is, you'll never go to back to store-bought. The coconut oil makes the butter just a little creamier, but you can omit it if you don't normally keep it on hand. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield about 1 cup.
Number Of Ingredients 3
Steps:
- Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 83 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
HOMEMADE ALMOND BUTTER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Almonds
Time 10m
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Process almonds in a food processor, scraping down sides, until smooth and creamy, 8 to 10 minutes. Season with salt. Almond butter can be stored in refrigerator up to 5 days. Stir before serving.
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- Preheat the oven to 350 F (176 C) degrees with a rack positioned in the center. Spread the almonds and cashews evenly on a half sheet pan. Toast for 10 – 12 minutes, tossing them halfway through, or until the nuts are lightly golden and fragrant.
- Allow the nuts to cool for 1 to 2 minutes and then transfer them to a large food processor bowl fitted with a blade attachment. Add the espresso beans. If you have a high-powered blender (such as a Vitamix), you can use this instead of a food processor.
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- Add the vanilla bean paste (or vanilla extract), salt, and maple syrup (if using) and process for an additional 30 seconds. Transfer the nut butter to a small glass container, cover, and refrigerate for up to 3 weeks.
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