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Pistachio-Honey Butter
This pistachio butter is rich and nutty. The honey adds a mild, floral sweetness. Try it on toast, or sandwich it between two sugar cookies or gingersnaps. It will keep for up to two months in the fridge.
Pistachio-Honey Butter
About This Recipe
| Yield: | 1 1/2 cups (three 4-ounce jars) |
| Total time: | 40 minutes |
| This recipe appears in: | Edible DIY: Pistachio-Honey Butter |
Ingredients
- 1 cup raw, shelled pistachios
- 1 cup whole blanched almonds
- 1/2 teaspoon kosher salt
- 1/4 cup honey
- 3 tablespoons vegetable oil
Procedures
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1
Preheat oven to 375ºF. Spread pistachios and almonds on a baking sheet. Toast nuts until fragrant, about 7 or 8 minutes.
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2
Transfer nuts to food processor fitted with blade attachment. Process until nuts "melt" into smooth paste, 8 to 10 minutes. You may need to stop processor once or twice to scrape down sides of bowl.
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3
Add salt and honey and process until well blended. With processor running, slowly drizzle in oil. Continue to process until well incorporated and smooth, about 7 or 8 minutes more. Transfer pistachio butter to jars and store in refrigerator for up to two months.
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