Homemade Nut Butter
- 1-½ to 4 Tbs. canola, vegetable, or other neutral-flavored oil
- 1 tsp. honey
- 2 cups toasted skin-on almonds, toasted and skinned hazelnuts, or untoasted pecans
- ¼ tsp. fine sea salt
Put the nuts in a heavy-duty blender or a food processor and pulse until roughly chopped. Add the salt and purée until the nuts become fairly smooth, adding only enough oil to help the nuts break down. Add the honey and pulse to mix. Transfer the nut butter to a sterile jar and store in a cool, d...