CHEF JEFF — ONE BYTE AT A TIME: Homemade Nut Butter

Take a whirl at making this all-American favorite.

Homemade Nut Butter

1 pound ( 3½ cups) shelled, raw nuts

½ teaspoon kosher salt, plus more to taste

2 teaspoons honey

1 to 4 tablespoons canola or peanut oil, depending on the nuts

Preheat oven to 350 degrees. Spread nuts on baking sheet, roast for 10 to 15 minutes, or just until they begin to brown. Remove baking sheet from oven, allow nuts to cool slightly. Place nuts, salt, honey in bowl of food processor. Blend for 20 seconds. With motor still running, drizzle tablespoon of oil into bowl through chute in lid; process for 30 seconds. If nut butter is still dry, continue to blend, add additional oil, a little at a time. Process for up to another minute to reach desired consistency. Taste, adjust for salt, if needed, stir in any flavorings you wish.

Yield: About 1½ cups.

Note: This keeps refrigerated in covered container for up to 1 month.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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