Nut butter is a spreadable paste made by crushing nuts or oil-rich seeds. It can be made from roasted or raw nuts and has a high fat and protein content. Nut butters can be used in a variety of ways and should be refrigerated to prevent rancidity. Separation can occur, but can be easily fixed.
Nut butter is a thick paste made by crushing nuts. The paste is designed to be spreadable and can be used in many ways to prepare everything from sandwiches to savory sauces. One of the more famous types is probably peanut butter; Oddly enough, peanut butter isn’t technically a nut butter, because peanuts are legumes, not tree nuts. However, peanut butter is considered a member of this family because the nutritional composition of peanuts is similar to that of tree nuts.
In addition to being made with nuts such as almonds, walnuts, cashews, hazelnuts, macadamia nuts, pecans and pistachios, nut butters can also be made from oil-rich seeds such as sunflower seeds, sesame seeds and pumpkin seeds. Each type has a distinct flavor and nutritional profile; most tend to be high in fat and protein, with a very rich, creamy flavor.
The nuts used in nut butters can be roasted or raw. Roasted nuts tend to create a richer, more intensely flavored product, while raw nuts give a milder flavor. When nuts are ground very finely, the result is sometimes referred to as creamy butter, as opposed to chunky butter, in which the whole nut pieces are allowed to remain intact. Creamy nut butter is much more spreadable, with a smooth consistency that is similar to that of butter made from cow’s milk.
Most markets carry at least peanut butter, and sometimes an assortment of other butters are available as well. Stores with their own nut grinders can allow customers to grind nut butters on demand, ensuring a fresher flavor. It is also possible to do it at home; the nuts can simply be crushed and then ground in a blender or food processor with a small amount of oil for lubrication.
Because nuts are high in fat, nut butters can go rancid easily. If you have freshly ground one, you should keep it refrigerated and you should also try to use it within a few months. Sealed products like those found in the store can be kept at room temperature as long as they’re sealed, but as soon as you open the jar, you need to refrigerate it to ensure the oils don’t go bad.
Nut butter also has a tendency to separate, with the oil rising to the top and the nut flesh sinking to the bottom. If it has separated, you can open the container and gently swirl the contents with a long knife or spoon, or you can invert the container for a few hours to encourage the oil to percolate through the butter flesh.
While nut butter is classically used as a sandwich, your imagination is the limit when using it. It can also be spread on crackers or fresh fruit, made into rich sauces like Thai peanut sauce, or eaten straight. Some people find it an excellent snack if they start signaling during the day, as it provides a quick hit of protein.
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