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Every week on FOOD52, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home. Today, Marisa McClellan of Food In Jars helps us stock our pantry with some of her favorite nut butters.
Several years ago, I found myself obsessed with nut butters. I was always on the lookout for new flavors and nut combinations and was willing to pay truly obscene amounts of money for small jars of cinnamon vanilla sunflower butter or coconut peanut butter.
>>RELATED: See our easy way to make homemade butter (the dairy kind!)
Soon enough, I came to my senses (helped by a quick tally of how much I'd spent) and realized that all these little tubs contained were nuts, sweeteners and spices. I got to work. The very first batch of maple roasted almond butter sealed the deal. When it comes to any kind of nut butter -- plain, fancy, and everything in between -- homemade is most definitely the way to go. In my experience, this technique works best with peanuts, almonds, cashews, sunflower seeds, hazelnuts, and sesame seeds.
