BUTTER TOFFEE CASHEW RECIPE RECIPES

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HOMEMADE CASHEW BUTTER RECIPE | EMERIL LAGASSE - FOO…



Homemade Cashew Butter Recipe | Emeril Lagasse - Foo… image

Cashews are highly perishable and can turn rancid quickly due to their high oil content. Choose vacuum-packed jars or cans over cellophane packaging. Store cashews in a cool, dry place in an airtight container to avoid absorption of other food odors. Cashew butter can be used in place of peanut butter or as an ingredient in cookies, spreads or other dishes. If desired, substitute peanuts for the cashews to make Homemade Peanut Butter.

Provided by Emeril Lagasse

Categories     dessert

Total Time 5 minutes

Cook Time 5 minutes

Yield about 2 cups

Number Of Ingredients 4

2 cups unsalted roasted cashews
2 to 3 tablespoons vegetable oil
1/4 teaspoon salt
1 teaspoon sugar, optional

Steps:

  • In a food processor or blender, combine the nuts, 2 tablespoons of the oil, the salt, and the sugar, if desired. Process on high speed for 30 seconds. Scrape down the sides with a rubber spatula and process to desired smoothness, adding more oil, 1 teaspoon at a time, if a smoother butter is desired. Adjust the seasoning, to taste.
  • Transfer to a bowl to use as a dip, spread, or in other recipes, or place in an airtight container and refrigerate until ready to use.

HOMEMADE BUTTER RECIPE | ALEX GUARNASCHELLI | FOOD NETWORK



Homemade Butter Recipe | Alex Guarnaschelli | Food Network image

Provided by Alex Guarnaschelli

Categories     condiment

Total Time 15 minutes

Prep Time 15 minutes

Yield 3/4 pound butter

Number Of Ingredients 4

2 1/2 cups heavy cream
1 cup sour cream
1 teaspoon coarse sea salt
Freshly ground black pepper

Steps:

  • Prepare a medium-size bowl of ice water. In the bowl of an electric stand mixer fitted with the whisk attachment, gradually whip the cream and sour cream together. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens. 
  • Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process. That liquid is actually buttermilk. Gather the ball of butter together into a double layer of cheesecloth or a thin kitchen towel and plunge it into the ice bath to wash any buttermilk off the surface. Sprinkle with salt and pepper, to taste. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately or store in the refrigerator.

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