- Serves: 1 1/2 cups
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- 3 cups (~450 grams) raw nuts (almonds, walnuts, pecans, hazelnuts, sunflower...)
- Sea salt to taste (1/2 teaspoon)
- Vanilla extract to taste
Preheat oven to 350 degrees F and add raw nuts to the baking sheet. Roast raw nuts for 8-12 minutes, or until fragrant and slightly golden brown
If roasting hazelnuts, remove from oven once toasted and transfer to a clean dish towel. Rub the hazelnuts against one another using the towel to remove the skins. Removing most of the skins is preferred (not all will come off).
Add roasted nuts to a food processor or blender and blend / mix until a creamy butter forms. This can take up to 10-15 or more minutes so be patient! Scrape down sides as needed.
Once creamy, add salt (or other add-ins) to taste. Then transfer to a clean jar or container and store in the refrigerator up to 3 weeks (sometimes longer).