Kitchen Krafts

By Dave Plassman

Nut Butters

1 cup shelled, roasted nuts (any kind)

1 to 3 tablespoons salad oil (see directions)

1/8 teaspoon salt (see directions)

bread, plain or toasted

plain crackers

celery sticks

apple slices

Variations

1/2 teaspoon mustard

1 teaspoon steak sauce

combination of nut butters, such as cashew and pecan

1. Pour nuts and salt (if needed) into blender and blend until ground fine. It is important to stop blender two or three times and, with a table knife, gently loosen nuts packed at bottom of container. Be sure blender blades have completely stopped before inserting table knife. Salty nuts, such as peanuts, pecans, and sunflower seeds, generally do not need salt.

2. Add oil a little at a time and blend, loosening mixture from bottom of container periodically (as in step 1), until desired consistency is reached. Amount of oil used will depend on the consistency you want and on the kind of nuts you use.

3. Spread on plain or toasted bread, crackers, celery sticks, or apple slices. Enjoy!

Illustrated by Shauna Mooney

Photography by Michael McConkie