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Three Homemade Spreads – Nutella, Peanut Butter & Pistachio Butter – Made from Scratch!
Ditch the store-bought jars and whip up these delicious, creamy spreads right at home. Perfect for toast, pancakes, smoothies, or just straight off the spoon!
1. Homemade Nutella
Ingredients:
2 cups hazelnuts (raw or roasted, unsalted)
½ cup powdered sugar
¼ cup unsweetened cocoa powder
2 tbsp neutral oil (hazelnut, coconut, or avocado oil)
1 tsp vanilla extract
¼ tsp salt
¼ cup melted dark or milk chocolate (optional, for extra richness)
Instructions:
1. Preheat oven to 350°F. Spread hazelnuts on a baking sheet and roast for 10–12 minutes until fragrant. Let cool slightly, then rub in a clean towel to remove most of the skins.
2. Blend hazelnuts in a high-powered blender or food processor for 5–10 minutes, scraping down the sides as needed. It will transform from a crumbly mix to a smooth butter as the oils release.
3. Add cocoa powder, powdered sugar, oil, vanilla, and salt. Blend until silky smooth. Stir in melted chocolate if using.
4. Transfer to a jar. Store at room temperature for up to 2 weeks or refrigerate for up to a month.
✨ Enjoy on toast, pancakes, fruit, or straight from the spoon!
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2. Homemade Peanut Butter
Ingredients:
2 cups unsalted roasted peanuts (or raw, roasted at home)
1–2 tbsp neutral oil (peanut, coconut, or vegetable oil, optional)
½ tsp salt
1–2 tbsp honey or maple syrup (optional, for sweetness)
Instructions:
1. If using raw peanuts, roast them at 350°F for 8–10 minutes, stirring occasionally. Let cool slightly.
2. Blend peanuts in a food processor for 5–10 minutes, scraping down the sides. They’ll go from crumbly to thick paste to creamy butter as the oils release.
3. For a creamier consistency, add oil 1 tbsp at a time. Stir in salt and honey (if using) and blend again.
4. Transfer to a jar and refrigerate for up to 2–3 weeks.
✨ Use as a spread, in smoothies, or for baking!
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3. Homemade Pistachio Butter
Ingredients:
2 cups shelled pistachios (unsalted, raw, or roasted)
1–2 tbsp neutral oil (coconut or avocado oil)
½ tsp salt (optional)
1–2 tsp honey or maple syrup (optional, for sweetness)
Instructions:
1. If using raw pistachios, roast them at 350°F for 5–7 minutes until fragrant. Let cool slightly.
2. Blend pistachios for 5–10 minutes, scraping the sides. They’ll start as a powder, then form a thick paste as the oils release.
3. Add oil 1 tbsp at a time if needed. Mix in salt and honey (if using) and blend again until smooth.
4. Store in an airtight jar in the refrigerator for up to 2–3 weeks.
✨ Perfect as a spread, in oatmeal, smoothies, or desserts!
Which one are you trying first? Let me know in the comments! ⬇️
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This version keeps the same information but makes it more engaging and easier to read. Let me know if you’d like any tweaks!