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Homemade Mixed Nut Butter

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"This is a healthier, creamy alternative to store-bought peanut butter. It is a combination of many different types of nuts so you can mix and match according to your tastes and preferences. I personally like to make it with walnuts, almonds, and pistachios. It is also low in sugar. Great for a healthy snack option pre or post workout."
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Ingredients

25 m servings 207
Original recipe yields 16 servings (2 cups)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.
  2. Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.
  3. Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.
  4. Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.

Footnotes

  • Cook's Notes:
  • Only use the non-fat dry milk if cocoa powder is used.
  • For a chunkier spread, just add chopped nuts.

Nutrition Facts


Per Serving: 207 calories; 17.5 9.4 7.1 < 1 125 Full nutrition

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