Peanut butter has indisputable popularity. According to Skippy, Americans eat about 3 pounds of peanut butter per person each year, which is apparently enough to cover the floor of the Grand Canyon. Who knew? By the time the average American child graduates from high school, he will have eaten 1,500 PBJs.
Peanut butter, along with other nut butters, can be a good source of protein and healthy fat. But be wary, many manufactured brands contain a handful of other ingredients, such as high-fructose corn syrup, molasses and sugar, when all you really need to make butter from nuts is nuts — and a food processor.
Yes, homemade nut butters taste different than the Jif you at when you were a kid, but that’s a good thing. There’s no need to reach for highly processed peanut butter on the store shelves, when the processing can start and end in your kitchen.
And the beauty of it, you can experiment with almonds, pistachios and cashews. Almond butter has a slightly sweeter, nuttier taste compared with peanut butter.
Homemade Almond Butter
2 cups roasted, unsalted almonds
2 tablespoons honey
1. Pour almonds into a food processor. For roasted almonds, blend for about 15 minutes. For raw almonds, blend for about 13 minutes.
2. While pureeing the almonds, stop every few minutes to push the ground mixture off the sides of the food processor. Add 2 tablespoons of honey.
3. Once mixture becomes smooth, transfer to a jar and tightly pack it so the oil evenly distributes.
Read more about added sugars and preservatives in store-bought peanut butter on Smart.