Re: Re: nuances of making nut butter?

[Guest guest]

I've been making my pecan butter in my powerful 14-cup Cuisinart Food

Processor, which cost me more than $100 but less than $200, if I recall

correctly. It was an older model, and thus sold at a lower price than the

current model at a large kitchenware store north of Toronto (Caynes

housewares). I chose the older model partly because of the price, but also

because it seemed easier for me to assemble than the current model.

I usually put 1/2 pound raw pecans into the food processor container, attach

the top pieces so they interlock, then press the " on " switch and let it run.

The nuts get ground into progressively smaller pieces. Eventually the

processed nuts impede the movement of the blade, so I stop the machine,

scrape down the sides of the container and loosen the mixture trapping the

blade. Then I restart the machine and watch the contents become more liquid,

letting the machine run long enough for the liquid to be uniform.

I don't think my machine can cope with grinding 1 pound of whole pecan

pieces at once. If I am grinding that much, to make a double batch of

pecan-honey squares (aka pecan butter brownies), I still start with 1/2

pound raw pecans. But when I stop the machine after the blade starts

sticking, I add the second half-pound of pecans after scraping down the

sides and freeing the blade. I restart the machine and let it run until the

blade sticks again. Then I stop the machine, scrape the mixture off the

blade and off the walls, restart the machine and let it run until I have

The pecan butter is very sticky and hard to remove from the food processor.

It is only as I wrestle with the scraper that I contemplate adding liquid to

the pecan butter. But I like the resulting pecan-honey squares I bake so

much, that I don't really want to tamper with the results.

The one time I remembered to time the grinding, when I was grinding just 1/2

pound of raw pecans into pecan butter, it took less than 5 minutes to

produce pecan butter.

According to this blog, ground pecans turn into pecan butter when the oil

inside the pecans is released.

http://chocolateroar.blogspot.com/2008/07/how-to-make-pecan-butter.html

[don't mind the blog name - obviously the blogger isn't familiar with SCD,

even though she has a daughter who has Celiac disease]

So far, I have not tried making any other type of nut butter. I can buy a

jar of almond butter for a reasonable price here. But I prefer the taste and

texture of the nut butter squares when I make them with home-made pecan

butter.

Hope this helps.

Ellen in Toronto, Canada

SCD 6 months

" kiwette2 " wrote:

> Baden,

> I've finally figured out if I food process my pecans just short of

> my old food processor overheating, I can get chunky nut butter. I

> then take the chunky nut butter and put it in my old heavy duty

> blender, and blend it just short of that overheating, and I get

> smooth liquidy pecan nut butter. It takes forever, but I can't even

> find any place on line to buy plain old pecan butter. They all seem

> to mix it with another butter.

> It's a long process and takes up a good part of my day.

> Caroline

>

>>

>> Anyone getting smooth and creamy nut butter without buying a $400

> processor?

>>

>> Anyone getting this *with* a $400 processor?

>>

>> Baden

[Guest guest]

Thank you so much, Caroline and Ellen. I appreciate your detailed replies very much and will pass them along to the GAPS mama who is working so hard to implement SCD for her big family.Baden