I think of all nut butters, my favourite would have to be macadamia nut. And, it would be the roasted version. Maybe, it's because they don't have skin on them, so it's a pretty easy process to make the butter. When I make hazelnut butter, removing all the skin is simply no fun at all for folks like me. 

Also, there is no need for added oil. Most nuts have lots of oil. You just need to be patient with them when blending, so that the oil will release slowly and give you great results

Ingredients

  • 1.5 cups macadamia nuts. - or use cashews, which also have no skin in the game.
  • 1/2 tsp sea salt, more or less to taste 

Method

  1. Preheat the oven to 325°F 
  2. Place the macadamia nuts on a sheet pan, spread them out.
  3. Place in the oven for ten minutes, after ten minutes take them out and move them around and place them back in the oven for ten more minutes. They should be very lightly brown when done.
  4. Let them cool slightly. The trick when making any butter, is when you roast your nuts, don't let them cool too much before placing them in your food processor. The warmth seems to help them release their oils more quickly. 
  5. Place the nuts and salt into the food processor. Turn it on to a lower setting, and then the next little trick is to be patient. Which is not always my strong suit. But if you put these into your food processor and blend them low and slow to start for the first few minutes, then you will likely find you don't have to scrape down the sides as often.
  6. Once the mixture starts to look like wet sand, slowly increase the temperature. You will know you can increase it, because the mixture will stay in and around the blades instead of pushing out and up the sides.
  7. Blend until the mixture is super smooth, and then pour into a jar and store in the fridge. 
  8. There will eventually be a separation of the nuts and oil, stirring it a bit each time you use it will mitigate that. And also, you will have eaten all the nut butter before that even happens because it is so delicious.