Over the years, I’ve spent a goodly amount of time dabbling in homemade nut butters (several of my favorites are in my first cookbook, Food in Jars).
I really enjoy taking a product that’s most often brought home from the store and translating it into something I can make at home. It’s an added bonus that the homemade version is almost always fresher, made with better ingredients, and contains less sugar.
My most recent batch was inspired by a comment a friend made online recently. Her daughter’s favorite sandwich was Nutella on whole wheat bread but her new school had a strict nut-free policy (understandable with all the allergies kids have these days). They were looking for a lunchbox replacement but were coming up empty.