Ingredients for Raisin Nut Butter
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How to Make Raisin Nut Butter
- Soften 1/2 cup (1 stick) of unsalted butter to room temperature. The butter should be soft enough to easily spread but not melted.
- Finely chop 1/4 cup raisins and 1/2 cup mixed nuts (such as walnuts, pecans, and almonds).
- In a medium bowl, cream the softened butter until light and fluffy using a mixer or whisk.
- Add the chopped raisins and nuts to the butter. Mix thoroughly until everything is evenly combined.
- If any excess liquid releases from the raisins, gently drain it off before mixing into the butter.
- For optimal flavor infusion, let the mixture sit at cool room temperature for at least 2 hours, or preferably overnight, before refrigerating.
- Once chilled, you can shape your Raisin Nut Butter! Roll it into logs using wax paper, press it into molds for fun shapes, use butter paddles to make balls, or simply keep it in a ramekin for serving.
- Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Use a sharp knife dipped in hot water to slice frozen butter.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
18g
Fat
38g
Carbs
2g
