Per tbsp:
- Calories: 98
- Protein: 2g
- Fat: 9g
- Saturates: 1g
- Carbs: 1g
- Total sugars: 1g
- Fibre: 1g
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Smokey mixed nut butter recipe
Keep a jar of this on you for slathering onto hot toast, crackers and dipping crudites into.
Looking for something a bit different to make this festive season? This smokey mixed nut butter is the perfect recipe to try! It's great when spread on toast or crackers, and makes a great way to use up any leftover nuts. If you like things more fiery, use hot smoked paprika instead.
Yields 500g of nut butter.
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Yields:
2 c.
Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
Cal/Serv:
98
Ingredients
- 500 g mixed nuts (we used cashews, almonds, walnuts, Brazil nuts, and pecans)
- 2 tsp. sweet smoked paprika, plus extra to sprinkle (optional)
- 1 tsp. flaked sea salt
Directions
- Step 1Preheat the oven to 200°C (180°C fan), mark 6. Arrange the nuts on a baking tray in a single layer and cook in the oven for 5 minutes, until they start to smell toasty. Leave to cool completely on the tray.
- Step 2Tip the cooled nuts into the bowl of a food processor or high-speed blender and pulse until fairly smooth (this will take a while, so be patient).
- Step 3Scrape down the sides of the processor bowl and add the paprika and salt. Pulse again until smooth and combined. Scrape into a sterilised jar or container and sprinkle over a little extra paprika, if using. Store in the fridge for up to 1 month.
GH TIPS:
If you notice some oil separation during storage, simply stir it back into the nut butter.
If you have different nuts and quantities at home, fear not! As long as the total quantity of nuts is the same, you can mix and match nut types as you please.
Experiment with other herbs and spices - we think curry powder would be a nice idea too!
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