Nut Butter ?!


Question: I overheard a female colleage of mine and she said she loves the taste of Nut butter.

I havn't heard of this, does anyone know where i would get some and would it be a good gift for her upcoming birthday?


Answers: I overheard a female colleage of mine and she said she loves the taste of Nut butter.

I havn't heard of this, does anyone know where i would get some and would it be a good gift for her upcoming birthday?

You could make some. Take a stick of (packet of) full fat, unsalted butter and two egg yolks. Cut the butter up into slices or chunks and chuck into a bain marie with the egg yolks. As the butter is melting whisk with a passion so the eggs don't over cook... Here's the tricky bit. Alternate the sticks of butter with chunks of plain, cooking chocolate (70% cocoa solid). Allow to cool and then pour the mixture into the blender with a third weight of the mixture of granulated sugar. Mix until smooth and glossy. Break up some walnuts, toasted almonds and cashews and throw in the blender + 2 tbsps of plain olive oil. Whizz up again, pusling until it's as chunky or as smooth as you like. Scoop it out into a clean, dry container and seal and refridgerate. Tie a bow on it, pray she doesn't have nut allergies and you're golden!

Is this a euphemism?

Strangely it is true, my girlfriend doesn't like diary, so she has nut butter, you can get it from health food shops.

EDIT - Scrumpy it is not burnt butter - it has no butter in it all - that's the point.

basically burnt butter

Beware this product may contain nuts.

Ho ho ho.

I get fresh ground almond butter and cashew butter at a health food store. I really like the almond butter.

peanut butter, almond butter , cashew butter....here is a recipe for pistachio butter...make some yourself...

Sweet Pistachio Butter

Have you ever shelled and skinned any significant quantity of pistachios? Wow. Who knew? My fingertips are all pink are tender to the touch and I only ended up with a single, solitary cup of the pistachio meat. Lucky for me I had almonds on hand too. They are easy to skin after a quick swim in a pot of boiling water - an assertive pinch and you are in business. So I ended up using 1 part pistachios to 1 part almonds.
Ordinarily I might skip skinning the pistachios, but I wanted my pistachio butter to have that super bright, vibrant pistachio green color. Leaving the purple/brown skins on would certainly muddle my color plan, and they might puree flaky instead of smooth. So I went the extra mile.
Taste? This butter has a nice mild pistachio flavor to it. You could opt for 100% pistachios if you want a more intense flavor. You could also split the batch in half and make one half sweet (with any sort of sweetener), and the other half savory (season with a bit of salt to get the flavors to brighten). You can also play around with the consistency of it. Less water and you are going to end up with a paste, more water and you can thin it way out.
I'm going to use it on crepes this week, but I imagine you can think of a million other ways to use it. Inside a pistachio sandwich cookie, as a colorful base layer in a sweet tart (or mini tart), in all sorts of hors d'ouvres and finger foods...have at it.


1 cup pistachios, shelled, blanched and skinned (instructions below)
1 cup almonds, blanched and skinned
roughly 3/4 cup granulated sugar (next time I will prob. sweeten with a mild honey or light agave nectar)
1/2 cup or so hot water
couple pinches of salt

To blanch the almonds and pistachios just drop them in a pot of boiling water for a minute or so. I use a slotted spoon to remove a couple of test nuts. Test one of the almond, the skins should puff out a bit and slide of easily with a good pinch. The pistachios are a little trickier because of their funky shapes and you might need to coax the skins off using a variety of any of the following: pinching, picking, or rubbing.
The next step is to make a nut puree. I gave my hand blender a good workout, but it worked quite well for this purpose and I ended up with a nice smooth nut butter in the end. Place the nuts, and about 1/2 cup hot water in a medium bowl. Get in there are puree it. You may need to add more water to thin things out - just ad a bit at a time, you're in trouble if you add too much. I like mine a consistency that is easily spreadable, I don't like nut butters that are so thick they tear the bread you are spreading them on.
Sweeten it up. I ended up stirring in about 3/4 of a cup of sugar to sweeten my pistachio butter. You might like a little more or a little less. Start with 1/4 cup and ad in 1/4 cup increments from there. Stir in a pinch or two of salt to pull everything together.

Makes about 2 cups.
http://www.101cookbooks.com/archives/000...

You can purchase various nut butters at the health food stores or even Trader Joe's, if you have one nearby. They're a bit pricey, but I really like the cashew and almond butters.

Do you have her phone number?

funny words but you can get it at health foods.

It is a bit like peanut butter, but you can get hazelnut butter or almond butter etc from independent healthfood stores. Not cheap, but can be put in where nuts are needed, ready ground.





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