“Graham Cracker” Nut Butter
It appears that I’ve been particularly inspired lately and seem to be well on my way to coming up with a complete line of “Gourmet” Nut Butters.
It all started with my Sweet and Salty Macadamia, Cashew and Maple Butter. That first creation was so good, it was pure crack in a jar. Dangerous stuff, I tell you!
Then came the Oatmeal Cookie Nut Butter. According to all who have tried it, this one really tastes and feels like you’re eating actual Oatmeal Cookie Dough. Yet, as you may have guessed, it contains none of the ingredients that you may expect to find in real Oatmeal Cookie dough. Well, save for raisins and walnuts, that is. Oh, and cinnamon, of course!
Same goes for this latest creation of mine: Graham Cracker Nut Butter.
You pretty much get all the flavor of a Graham Cracker, but none of the unwanted ingredients!
In fact, you don’t need much ingredients at all to whip this one up. Toasted coconut, blanched almonds, raw cashews and a few carefully selected aromatics.
And the process couldn’t be easier either: simply throw everything in the bowl of your food processor…
Start the motor and let her rip, pedal to the metal, for a total of 8 to 10 minutes, while stopping to scrape the sides from time to time.
This is one of those nut butters that comes together fairly quickly. Indeed, toasted coconut has a very low moisture content and fairly high fat content, so the oils start to come out fairly soon in the process, which really helps the other nuts turn into butter that much quicker.
After only a minute or two, you should already be looking at a thick paste like the one picture above.
A couple more minutes and your butter should really begin to take form.
And just wait ’til you smell this. OH! You’ll want to stick your nose right into that bowl and never take it out.
But if you’re ever going to get to that beautiful creamy stage, you’re gonna have to take your nose out of there. Start that motor again and let it run for a good 5 minutes, uninterrupted.
Once your butter is really nice and smooth like this, you’ll want to transfer it to a glass jar and let it rest for a little while. I always say that nut butters taste MUCH better after they’ve been allowed to relax for at least 24 hours. This gives them a chance to get back to normal room temperature and allows the flavors to mingle and get better acquainted.
Now that it’s had a chance to rest, go ahead and dig right in. Just *try* not to overdo it!
Hmmmm… I just go this crazy idea! I think I need to come up with a New York Cheesecake Nut Butter. I definitely will be adding this one to the list, right next to the Buttered Pecan Pie [aka Orgasm In a Jar], White Chocolate & Macadamia Cookie Dough, Salted Caramel and Dark Chocolate Swirl and Spicy Cinnamon Apple Pie!
Ha! Seriously. I’m way too nuts about nuts! Someone help me, please!
- Add all the ingredients to the bowl of your food processor and process for a total of about 8 to 10 minutes, stopping to scrape the sides from time to time, until the butter is smooth and creamy.
- Transfer to clean, air tight glass jars or containers.
OH! Almost forgot… Only 4 days to go!