Chai spiced nut butter | Holiday giving guide pt. 2
Hi guys! A quick post today. I wanted to share my second recipe for the holiday gift guide up on the blog. It's a very special nut butter. Last spring I asked a friend of mine if she wanted to bring a jar of Big Spoon Roasters back home.
American probably know what I am talking about as this North Carolinian company makes delicious handcrafted nut butters which they sell all over the country. My friend gave me the chai spice version and I immediately fell in love with it. I think one jar costs about 12 dollars (yikes) but it was worth it.
However, they don't sell it here and I am crazy but not that crazy to ask the guys over at Big Spoon Roasters to ship some jars over to The Netherlands. There was only one option left. Make it myself.
I pretty much succeeded. OK, to be fair, if I'd read this and would live in the US, I'd probably just buy it in the store, but this is more fun and rewarding. And a perfect gift!
- I dry roasted the nuts, before adding them to the food processor. Check here how to do that.
- Of course you can substitute the peanuts for any other nut. Cashews of macademia nuts would be great too.
Chai spiced nut butter with honey
(makes 3 jars)
2 cups almonds, roasted
2 cups peanuts, roasted
1 tbsp raw honey
1 tsp cardamom
1 tsp cinnamon
1 tsp vanilla
1/2 tsp clove
1/2 tsp ginger
1/4 tsp sea salt
Add the roasted nuts to the food processor. Pulse until the nuts have released their oil and it becomes a smooth butter. This can take about 10-20 minutes, depending on your machine.
It may seem a few times like this will never work. But it does. The most important thing is patience and dedication. Don't walk away just see how the nuts slowly release their oil and how the crumbly clump becomes more and more smooth.
When the butter is really smooth, add the spices. Pulse for just a few seconds and turn of the machine. With a spoon swirl the honey throughout the nut butter. Don't add the honey to the processor, because that will make your nut butter all crumbly again.
Scoop the butter into jars and store at room temperature.