Honey-Roasted Nut Butter with Sea Salt

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.

HONEY-ROASTED NUT BUTTER WITH SEA SALT

If you’re like me, you tend to know no other nut butter than the ubiquitous peanut butter. And as I was hoeing into some commercially made peanut butter the other day, I got to wondering what’s actually in it. Wanna know?

Well, in the well-known brand I had in the pantry, it contained peanuts (of course), soybean oil, corn maltodextrin, sugar, hydrogenated vegetable oil (cotton seed and rapeseed oil), salt and mono and diglycerides. If you think that list doesn’t seem so bad, you might want to Google each of these items individually for a bit of a reality check! And, while there are healthier peanut butter options available, you still need to be extra diligent about reading the list of ingredients for any hidden nasties.

So, I took a deep breath and tossed the peanut butter (yes, it was hard!), and started combing through the cookbooks to see about making a healthy substitute. And, what I discovered was a whole new world of nut butters, thanks to New Zealander Eleanor Ovich and her great book ‘My Petite Kitchen Cookbook‘. I suddenly realised just how conditioned I’d become to the idea of peanut butter being the only nut butter option, when there are in fact so many other delicious nut and seed alternatives to be had.

So, with an abundance of almonds in the cupboard, I set about making some nutritious almond butter. And, may I just say, nutritious certainly doesn’t mean bland and boring – this baby is perfectly flavoured with just the right ratio of sweetness to saltiness.  Dig your spoon in and enjoy it as is, or use as an ingredient in cooking and baking recipes – think cookies, brownies, cheesecakes, curries, stir-fries, dips… the list goes on. In the meantime, check out how it’s been incorporated into this Healthy Nut Butter Chocolate recipe.

HONEY-ROASTED NUT BUTTER WITH SEA SALT 2
HONEY-ROASTED NUT BUTTER WITH SEA SALT

HONEY-ROASTED NUT BUTTER WITH SEA SALT

No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Food Spread
Servings 2 Cups

Equipment

Ingredients
  

  • 11 oz raw organic nuts or seeds (I used blanched almonds)
  • 2 tbsp honey (or agave or pure maple syrup)
  • 1 tsp sea salt
  • 2 tbsp extra virgin coconut oil (ghee, butter or olive oil)

Instructions
 

  • Preheat the oven to 180C (350F). Line a large baking tray with baking paper.
  • Combine the nuts, honey (I used pure maple syrup) and sea salt in a mixing bowl. Using your hands, mix well so that all the nuts are evenly coated. Spread the nuts out in one layer over the baking tray.
  • Bake for 10-15 minutes or until golden and aromatic. Remove from the oven and leave to cool.
  • Put the nuts in a food processor and process for 1-2 minutes, until a crumb-like consistency is reached.
    HONEY-ROASTED NUT BUTTER WITH SEA SALT 4
  • Add the coconut oil, then process for a further 2-3 minutes, until the butter has the desired level of smoothness (you can adjust the texture by adding more coconut oil or nuts).
    HONEY-ROASTED NUT BUTTER WITH SEA SALT 5
  • Taste and add a little more salt if needed.
  • Transfer to a sterilised glass jar and seal. The nut butter will keep in a cool dark place for 2-3 months.
Keyword Honey Roasted Nut Butter, Peanut Butter
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

Comments

  1. Reblogged this on and commented:
    On my Must-Eat List.. It looks so good! 🙂

    Reply
  2. From one fellow kiwi cook to another, I am in love with your blog! The recipes and photography are fabulous, can’t wait to try some of your dishes!

    Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.