Since I wasn’t sure how practiced we all were in that field of culinary creation, I left the honey-fication to someone else. Although making smooth, creamy, nut butter does involve a little more than just luck– –the most important piece of advice I can ever give to a newbie nut butter maker is to maintain extreme patience in the face ofVanilla makes every nut butter better. You’ve got to really know what you are doing to sweeten nut butter with honey and not change the texture too much.
i'm not saying your processor will start smoking or anything. but i'm also not saying it won't.
(It also always seems to make the texture of the nut butter change initially. I don’t know why. But it rights itself quickly if you just let the machine run.) To be completely truthful, you could stop here and be pretty darn happy with the nut butter you’ve got on your hands. [And yes, I do mean that literally. Don't try to tell me you've never just taking a swipe at it with your finger.] However, I’ve gotten so carried away with my nut butter pontification that I almost forgot the purpose of this post: D is for Dark Chocolate.So we should probably add some of that shouldn’t we? Again, you will find yourself thinking, “Wow. That’s good just like it is.” But why stop there? Even if it DOES have the silky sheen of a perfectly blended homemade creamy nut butter. After all, the inspiration was a dark chocolate sea salt nut bar, wasn’t it? Not gonna lie, at first I thought I had finally failed* in a nut butter experiment. *OK, so I had a few texture problems with Sticky Toffee Pudding Nutty Butter…and the the nutmeg in the Eggnog might have become excessively potent after a few months of storage…
flavor fail. clearly not texture.But then I realized that I wasn’t happy with the super salty surprises that jumped out at me rather abrasively because I was practicing my normal method of nut butter consumption: straight from the jar. This is a nut butter that requires pairing for perfection. Slather this on strawberries and you won’t even know what to do with your taste buds. Pair it with a light, doughy pita and some oranges? Sweet, salty, savory succulence. Not to nominate myself for nut butter knighthood or anything… …but this is KIND* of amazing. *See what I did there? Dark Chocolate Sea Salt Nut Butter [Makes 1 1/2 cups...or so]
*If you can’t find dry roasted almonds or walnuts, toast in a toaster oven for no more than five minutes to bring the flavor out a bit and get the oils flowing.Combine nuts in a food processor. Turn on food processor. If you are an impatient person, physically walk away. Otherwise, allow food processor work until nut butter forms. Add vanilla. Process again until smooth and creamy. Add cocoa powder. Process well to incorporate. Transfer nut butter to a (reused) jar. Sprinkle in sea salt, stirring well. Try to prevent yourself from eating the entire jar in one day.