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Nut butter
View on Wikipediafrom Wikipedia
 | This article needs additional citations for verification. (August 2021) |
 Peanut butter, made from roasted peanuts | |
| Type | Spread |
|---|---|
| Main ingredients | Nuts or seeds |
A nut butter is a spreadable foodstuff made by grinding nuts or seeds into a paste. The result has a high fat content and can be spread like dairy butter. True nut butters include:
Other tree nut butters (from drupes):
- Almond (see Almond butter and Almond paste)
- Cashew (see Cashew butter)
- Macadamia
- Pecan
- Pistachio
- Walnut
Similar spreads can also be made from seeds that are not considered nuts in a botanical sense:
- Pumpkin seed
- Sesame seed (called tahini)
- Sunflower seed (see Sunflower butter)
Legume butters and spreads include:
- Peanut (see Peanut butter)
- Soybean, specifically soy nut (roasted soybeans)[1]
- Chickpea (combined with tahini into hummus)
The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters. Nut and seed butters have a high content of protein, fiber, and essential fatty acids, and can be used to replace butter or margarine on bread or toast. Nut butters can also be used as dipping sauces for apples and bananas, toppings for oatmeal or smoothie bowls, and ingredients in Asian sauces.
The grinding of nuts into a paste has a long history. Almond paste or marzipan was highly prized by the caliphs of Baghdad. The Kitab al-Tabikh or Book of Recipes was a collection of recipes from the court of ninth-century Baghdad. The most esteemed sweet was lauziinaq, an almond paste much like marzipan.[2] Hazelnut butter was mixed with chocolate to overcome shortages during the Napoleonic wars and WWII, which led to the invention of gianduja chocolate spreads (e.g. Nutella).
Nutritional properties
[edit]The following table gives some approximate nutritional properties (for a reference serving of 1 tablespoon or approximately 15 grams) of some nut and seed butters. Many of these contain additional oils or other ingredients that may alter the nut butter's nutritional content.[3]
| Butter | Food energy kJ (kcal) |
Protein (g) |
Fat (g) |
Calcium (mg) |
Zinc (mg) |
|---|---|---|---|---|---|
| Almond butter | 420 (101) | 2.4 | 9.5 | 43 | 0.5 |
| Cashew butter | 390 (93) | 2.8 | 8 | 7 | 0.8 |
| Hazelnut butter | 390 (94) | 2 | 9.5 | N/A | N/A |
| Peanut butter – natural | 390 (94) | 3.8 | 8 | 7 | 0.4 |
| Peanut butter – reduced fat | 400 (95) | 4 | 6 | N/A | 0.4 |
| Sunflower butter | 330 (80) | 3 | 7 | N/A | N/A |
| Soy butter (sweetened) | 360 (85) | 4 | 5.5 | 50 | N/A |
| Soy butter (unsweetened) | 330 (80) | 4 | 6.5 | 30 | N/A |
| Soy-peanut butter (added sweetener) | 210 (50) | 2 | 1.2 | 40 | N/A |
| Tahini | 370 (89) | 2.6 | 8 | 64 | 0.7 |
See also
[edit]
References
[edit]- ^ Shurtleff, W.; Aoyagi, A.. 2012. "History of Soynuts and Soynut Butter... (1068–2012)." Lafayette, California: Soyinfo Center. 590 pp. (1,336 references, 114 photos and illustrations. Free online).
- ^ "Saudi Aramco World : Cooking with the Caliphs".
- ^ Reed Mangels (November–December 2001). "Guide to Nuts and Nut Butters". Vegetarian Journal. Retrieved 2006-08-07.
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Nut butter
View on Grokipediafrom Grokipedia
History
Origins in ancient practices
Archaeological evidence indicates that indigenous peoples in South America domesticated peanuts in the Andean region around 2500 BCE, where they ground the legumes into pastes using stone tools like metates for food preservation and to enhance nutritional value during periods of scarcity.[5] These early preparations leveraged the high-fat content of peanuts to create stable, calorie-dense mixtures that could be stored or transported, reflecting adaptive strategies in pre-agricultural and early farming societies.[6] In North America, similar grinding techniques were applied to native nuts such as acorns, hickory nuts, and beechnuts by indigenous peoples including the Wabanaki, with charred remains dating back over 5,000 years in regions like central Maine, demonstrating widespread use for creating nutrient-rich pastes.[7] The Incas further refined these practices, producing nut-based pastes from roasted peanuts that were mixed with spices, maize, or chocolate for both ceremonial offerings and everyday consumption.[8][9] Among the Incas, such pastes served as high-energy accompaniments in rituals honoring agricultural deities.[9] The Aztecs also used peanuts, grinding them into pastes as a base for sauces and moles.[10] These mixtures not only preserved the nuts' oils but also integrated them into broader culinary traditions, blending nutrition with cultural symbolism. In 16th-century Europe, early references to nut pastes emerged in texts focused on almond preparations, with cookbooks like Sabina Welser's 1553 recipe collection describing almond meal ground into thick spreads or puddings sweetened with sugar for elite banquets.[11] These almond-based concoctions, precursors to marzipan, were prized for their versatility in Lenten dishes and as medicinal remedies, drawing from earlier Middle Eastern influences.[12] Nut pastes played a vital role in indigenous diets across the Americas, providing portable, high-energy sustenance for travel, hunting, and labor-intensive tasks, often ground with berries or dried meats to form compact provisions like early forms of pemmican variants.[13] This practicality underscored their importance in nomadic and agrarian lifestyles, ensuring reliable caloric intake in diverse environments. These ancient techniques laid foundational practices that evolved into modern nut butters by the 19th century.Modern commercialization
The modern commercialization of nut butter began in the late 19th century. In 1884, Canadian chemist Marcellus Gilmore Edson patented a process for producing a peanut paste by grinding roasted peanuts between heated surfaces, creating a butter-like consistency intended for flavoring and confectionery.[14] This was followed by physician and nutritionist John Harvey Kellogg, who at the Battle Creek Sanitarium in Michigan developed a method for producing a proto-peanut butter. In 1895, Kellogg patented a process for boiling peanuts and grinding them into a paste using steam-powered machinery, initially designed as a nutritious, easily digestible alternative for patients with dental issues or those requiring vegetarian protein sources.[14] This innovation marked the shift from ancient grinding practices to mechanized production, enabling broader distribution through Kellogg's health food company. Kellogg also experimented with other nuts, including almonds, using his general nut butter process. A key advancement came in 1922, when chemist Joseph L. Rosefield patented a process for creating smoother, more stable peanut butter by incorporating partial hydrogenation of peanut oil, which prevented oil separation and improved texture.[14][15] Rosefield licensed this technology to manufacturers, facilitating the launch of major brands; for instance, Skippy debuted in 1933 under his Rosefield Packing Company, introducing crunchy varieties and wide-mouth jars that enhanced consumer appeal.[16] By the 1950s, the industry expanded further with Jif's national launch in 1958 by Procter & Gamble, which emphasized creamy consistency and positioned it as a household staple.[17] Commercialization extended beyond peanuts in the early 20th century. Following World War II, nut butter—particularly peanut butter—experienced a popularity surge, driven by its inclusion in military rations as a high-protein, portable food amid meat shortages, and aggressive marketing as a convenient, affordable option for families.[18][14] By the 1970s, this momentum supported growing global exports, with U.S. peanut butter shipments increasing as international demand rose for processed nut products in emerging markets.[19]Types
Peanut butter
Peanut butter is a food paste or spread made from grinding roasted or raw peanuts, derived from the legume Arachis hypogaea, which belongs to the Fabaceae family and is native to South America but widely cultivated globally for its edible seeds.[20][21] It typically consists of at least 90% peanuts by weight, with the remainder including optional stabilizers to prevent oil separation, and is processed into various textures such as smooth (fully ground for a creamy consistency), crunchy (incorporating small peanut chunks for added texture), or medium.[22] Common varieties of peanut butter include conventional types, which incorporate added sugar, salt, and fully or partially hydrogenated vegetable oils to enhance flavor, stability, and shelf life while meeting U.S. standards of identity; natural varieties, limited to peanuts and sometimes salt without added sugars or oils; and specialty flavored options like those infused with chocolate, honey, or other ingredients for varied taste profiles.[22] Stabilized formulations dominate commercial production to avoid the oil separation common in natural versions, though nonstabilized types are available for those preferring a more authentic peanut flavor. Compared to tree nut butters, peanut butter often achieves a smoother, more spreadable texture due to the higher oil content in peanuts.[23] Global peanut butter production relies heavily on peanut harvests, with the U.S. industry alone processing a substantial share of its approximately 2.9 million metric tons of annual peanut output into butter as of 2024, contributing to a market valued at over $2 billion domestically as of 2024.[24][25] Major producing countries for peanuts—the primary input—include China, India, and the U.S., which together account for over 60% of the world's approximately 51 million metric tons of peanuts grown yearly as of 2024.[26][27]Tree nut butters
Tree nut butters are spreads produced from grinding various tree nuts, distinct from peanut butter, which is derived from a legume and remains the most popular nut butter globally due to its widespread availability and lower cost.[28] These butters offer diverse flavors and textures, often appealing to consumers seeking alternatives in health-conscious diets. Common varieties include almond, cashew, hazelnut, and walnut butters, each with unique sensory profiles that enhance their culinary versatility.[29] Almond butter features a mild, slightly sweet flavor and smooth texture, making it highly versatile for use in smoothies, baking, and as a direct substitute for peanut butter in recipes.[30] Cashew butter is notably creamy and naturally sweet due to the nut's high carbohydrate content, providing a buttery mouthfeel ideal for desserts and spreads.[29] Hazelnut butter delivers a rich, aromatic taste often incorporated into chocolate spreads like those similar to Nutella, where it contributes depth and nuttiness.[30] Walnut butter stands out for its earthy flavor and high omega-3 fatty acid content, supporting heart health benefits that appeal to wellness-focused consumers.[29] Tree nut butters generally contain natural oil levels ranging from 46 to 76 grams per 100 grams, which leads to quicker oil separation and requires stabilizers like emulsifiers to maintain consistency during storage and use.[29] This separation can result in a layer of oil forming on top, a common issue in natural formulations without added hydrogenated oils.[31] Additionally, they are often more expensive than peanut butter owing to the labor-intensive harvesting and processing of tree nuts, which involve hand-picking and higher cultivation costs.[32] Emerging varieties such as pistachio butter, with its vibrant green hue and nutty-sweet profile, and macadamia butter, known for its exceptionally smooth, buttery richness, have seen market growth in the health food sector since the 2010s, driven by demand for nutrient-dense, premium spreads.[33] The global macadamia butter market, for instance, is projected to reach USD 162 million by 2033, reflecting a compound annual growth rate influenced by rising interest in plant-based and superfood products.[34] Pistachio butter has similarly benefited from the broader pistachio market's expansion, valued at USD 5.67 billion in 2025 and growing at 4.78% annually, fueled by its antioxidant properties and use in gourmet health foods.[35] Allergen considerations for tree nut butters are specific to tree nuts and distinct from peanut allergies, as peanuts are classified separately under major food allergens by regulatory bodies like the FDA.[36] While about 30% of individuals with peanut allergies also react to tree nuts, tree nut allergies do not inherently include peanuts, though cross-contact risks exist during manufacturing.[37] This distinction is critical for labeling and management, with tree nut allergies affecting approximately 1% of the population and often persisting lifelong.[38]Seed butters
Seed butters, such as sunflower seed, sesame (tahini), and soy nut butters, are produced by grinding seeds into a paste and serve as nut-free alternatives within the broader category of nut butters. Sunflower seed butter offers a mild, nutty flavor similar to peanut butter and is popular among those with nut allergies. Tahini, made from sesame seeds, has a bitter, earthy taste and is a staple in Middle Eastern cuisine. Soy nut butter, derived from roasted soybeans, provides a high-protein option with a texture akin to peanut butter.Production
Commercial manufacturing
Commercial manufacturing of nut butters, particularly peanut butter as the most prevalent type, involves a series of automated, large-scale processes to ensure consistency, safety, and shelf stability. The process begins with sorting and grading raw, shelled nuts to remove impurities and defective kernels, followed by roasting in continuous ovens at approximately 160°C (320°F) for 40-60 minutes. This step develops the characteristic flavor through Maillard reactions and reduces moisture content to around 1-2% to inhibit microbial growth.[1] After roasting and cooling, the nuts undergo blanching, typically via dry methods such as air or mechanical abrasion, to remove skins and hearts that could impart bitterness or affect texture. The blanched nuts are then ground in multi-stage roller mills or colloid mills, starting with coarse grinding to break down the nuts and progressing to fine grinding that achieves a particle size distribution with a mode around 25-30 microns for optimal smoothness and mouthfeel.[1][39] To enhance stability, conventional formulations incorporate 1-2% stabilizers, such as hydrogenated vegetable oils (e.g., rapeseed or cottonseed oil), added at 60-74°C during mixing to prevent oil separation by crystallizing into a network that binds the free oils. The mixture is then tempered for at least 24 hours to allow stabilizer crystallization, followed by optional pasteurization or heat treatment for additional shelf-life extension through low-moisture conditions (water activity <0.6). Products must contain at least 90% nut ingredients to meet regulatory standards.[1] Quality control is integral throughout, with moisture limited to 1-2% to prevent spoilage and particle size monitored to ensure uniformity. For peanuts, the U.S. Food and Drug Administration enforces a maximum aflatoxin level of 20 parts per billion (ppb) in finished products to mitigate health risks from this mycotoxin. Automated production lines in facilities like those operated by The J.M. Smucker Company can process thousands of kilograms per hour, yielding thousands of jars, enabling high-volume output for global distribution.[40][1]Home preparation
Making nut butter at home is a straightforward process that allows for fresh, customizable results using basic kitchen equipment. The core method involves roasting raw nuts to enhance flavor and release natural oils, followed by grinding them into a creamy consistency. This DIY approach avoids commercial additives like stabilizers, which are unnecessary for personal batches and can be omitted to keep the product simple and natural.[41] A basic recipe starts with 2 cups of raw nuts, such as almonds, peanuts, or cashews. Preheat an oven to 350°F (177°C) and spread the nuts evenly on a baking sheet. Roast for 10-15 minutes, stirring halfway through to ensure even toasting and prevent burning, which develops a deeper nutty taste. After roasting, allow the nuts to cool completely for about 10-20 minutes to avoid overheating the processor during blending. Transfer the cooled nuts to a high-powered food processor and process on high speed for 10-20 minutes, stopping periodically to scrape down the sides. The mixture will first form a coarse meal, then clump into a ball, and finally release oils to become smooth and creamy; if it remains dry, add 1-2 teaspoons of neutral oil like grapeseed or a nut-specific oil to aid emulsification. This yields approximately 1–1.5 cups of nut butter, with the resulting volume being less than the original volume of whole nuts due to increased density from grinding; for example, 2 cups of whole almonds typically yield about 1 cup of almond butter.[42][43][41][44] Essential tools include a high-powered food processor, which is necessary for breaking down the nuts' tough fibers and releasing oils effectively; a standard blender may work but often requires more frequent pausing to prevent motor burnout. For flavor variations, incorporate additions during the final processing stage, such as ½ teaspoon of salt for savoriness, 1-2 tablespoons of honey for sweetness, or spices like cinnamon or vanilla extract.[43][42] Success depends on a few key tips: Opt for raw nuts if a milder, earthier flavor is preferred, or roasted for intensified aroma and easier blending, as roasting partially breaks down cell walls. During processing, stir or scrape the mixture every 2-3 minutes to distribute heat evenly and avoid clumping, which can occur if the machine overheats—let it rest for 5 minutes if needed. Use unsalted, pasteurized nuts to minimize food safety risks like Salmonella.[42][41] For customization, achieve a chunky texture by setting aside ¼ cup of coarsely ground nuts and folding them back in after the base is creamy. Experiment with nut blends, like almonds and hazelnuts, but note that softer nuts like cashews process faster than harder ones like almonds. Store the finished nut butter in airtight glass jars in a cool, dark place, where it will keep for up to 2 months; refrigeration extends shelf life to 3-6 months, though natural oil separation may occur, which can be stirred back in before use.[43][45][46]Nutritional properties
Macronutrients
Nut butters are energy-dense foods primarily composed of fats, with moderate protein and low carbohydrates, making them a concentrated source of macronutrients suitable for snacks or meal enhancements. Across common varieties such as peanut, almond, and cashew butters, the macronutrient profile varies slightly but consistently features high fat content that constitutes 50-60% of total weight, predominantly in the form of heart-healthy unsaturated fats.[47][48] Fats in nut butters are mainly monounsaturated and polyunsaturated fatty acids, which support cardiovascular health by improving lipid profiles when consumed as part of a balanced diet. For instance, peanut butter contains approximately 50% monounsaturated fats, 33% polyunsaturated fats, and only 14-17% saturated fats per serving. Almond butter similarly offers about 65% monounsaturated fats and 20% polyunsaturated fats, with saturated fats comprising less than 10%. A typical 2-tablespoon (32g) serving of peanut butter provides around 16g of total fat, while almond butter delivers about 18g and cashew butter around 16g, emphasizing their role as satiating, nutrient-rich fats rather than empty calories.[49][50] Protein content in nut butters ranges from 7-9g per 2-tablespoon serving, contributing to satiety and supporting muscle repair through essential amino acids, though most varieties are incomplete proteins on their own. Peanut butter leads with about 8g of protein per serving, providing a robust amino acid profile high in arginine and leucine. Tree nut butters like almond (7g per serving) and pistachio varieties offer complementary profiles, with pistachios supplying all nine essential amino acids, making them a complete protein source when selected appropriately. Cashew butter, at around 6g per serving, has lower protein but still aids in daily intake for plant-based diets.[51] Carbohydrates in nut butters are low, typically 3-7g per 2-tablespoon serving, with minimal added sugars in unsweetened varieties and 2-3g of dietary fiber that promotes digestive health. Peanut and almond butters contain about 6g of total carbohydrates each, primarily from natural nut fibers, while cashew butter has slightly higher at 9g due to the fruit's inherent sugars. This low-carb nature positions nut butters as suitable for low-glycemic diets. The overall caloric density is approximately 190-200 kcal per 2-tablespoon serving, driven largely by fats, which makes them ideal for athletes seeking compact energy sources.| Nut Butter Type | Serving Size (2 tbsp, ~32g) | Calories (kcal) | Total Fat (g) | Protein (g) | Total Carbs (g) | Fiber (g) |
|---|---|---|---|---|---|---|
| Peanut | 32g | 188 | 16 | 8 | 6 | 2 |
| Almond | 32g | 196 | 18 | 7 | 6 | 3 |
| Cashew | 32g | 188 | 16 | 6 | 9 | 1 |