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Make your own marvelous breakfast treat with this wonderful butter from the kitchens of
artemisziebenwolf
Honey pistachio butter
ALLERGY WARNING. PISTACHIOS ARE TREE NUTS.
(I am allergic to some tree nuts, but luckily, not pistachios as they are my favorite!)
What you need:
Pistachios
honey
salt
vegetable oil
1 cup solid measure (The metal or plastic cups)
1 cup liquid measure (The pyrex cup you put in the microwave)
measuring spoon
1 small bowl
slotted spoon.
small or medium-sized sauce pan
food processor
a trash can nearby for unshelling pistachios
a paper towel or two.
Ingredients:
2 cups of pistachio
a cup or so of hot water.
1 tablespoon of honey
a pinch or two of salt
3 tablespoons of vegetable oil.
What to do:
1) Boil about 2 cups of water in a small to medium sized saucepan.
2) shell your pistachios while the water is boiling, if you have unshelled pistachios, you can skip this step.
I did this by having a trash can nearby, throwing the shells in the trash can, and putting the nuts in a metal (or plastic) 1-cup solid measure. When the cup was full, I poured the nuts into a small bowl. Repeat this step to get 2 cups.
3) When the water is at a boil BLANCH the nuts by putting the nuts in the boiling water for about a minute to a minute and a half. You can test if the nuts are ready taking out a nut with a slotted spoon and pinching the nut. The skin should be puffy and should come off easily. If it comes off, then it is ready. For pre-shelled, pre-skinned nuts, the nut should be a liiiiittle bit tender.
4) Use the slotted spoon to scoop out the rest of the nuts on a paper towel. DO NOT DISPOSE OF THE WATER. YOU MAY NEED IT LATER. Save a cup or so of it in a 1 cup liquid measure. Use the paper towel to take the dark brown skin off by rubbing and pinching GENTLY.
5) Put the nuts in a food processer along with 1 tablespoon of honey, and 3 tablespoons of vegetable oil. Puree.
6) If the puree is too thick, thin it out by stirring the hot water you put aside in TABLESPOON INCRIMENTS, and puree again. Too much, and it'll be watery and pastey. you don't want that.
7) Stir in a pinch or two of salt to taste. Add more honey if you feel it necessery.
8) When the pistachio butter is the way you like it, store it in a jar or air tight tupperware container. Refrigeration is optional, but it lasts longer.
YIELD: About 2 cups.
I prefer it topped with a drizzle of honey and the smallest dash of sea salt. :)
It WILL be a little tacky, so don't add in too much water. I think by the time I was done, I added about 2-3 oz. of water.
Allergy warning – recipe contains tree nut products
Make your own marvelous breakfast treat with this wonderful butter from the kitchens of
artemisziebenwolf******************************Honey pistachio butter
ALLERGY WARNING. PISTACHIOS ARE TREE NUTS.
(I am allergic to some tree nuts, but luckily, not pistachios as they are my favorite!)
What you need:
Pistachios
honey
salt
vegetable oil
1 cup solid measure (The metal or plastic cups)
1 cup liquid measure (The pyrex cup you put in the microwave)
measuring spoon
1 small bowl
slotted spoon.
small or medium-sized sauce pan
food processor
a trash can nearby for unshelling pistachios
a paper towel or two.
Ingredients:
2 cups of pistachio
a cup or so of hot water.
1 tablespoon of honey
a pinch or two of salt
3 tablespoons of vegetable oil.
What to do:
1) Boil about 2 cups of water in a small to medium sized saucepan.
2) shell your pistachios while the water is boiling, if you have unshelled pistachios, you can skip this step.
I did this by having a trash can nearby, throwing the shells in the trash can, and putting the nuts in a metal (or plastic) 1-cup solid measure. When the cup was full, I poured the nuts into a small bowl. Repeat this step to get 2 cups.
3) When the water is at a boil BLANCH the nuts by putting the nuts in the boiling water for about a minute to a minute and a half. You can test if the nuts are ready taking out a nut with a slotted spoon and pinching the nut. The skin should be puffy and should come off easily. If it comes off, then it is ready. For pre-shelled, pre-skinned nuts, the nut should be a liiiiittle bit tender.
4) Use the slotted spoon to scoop out the rest of the nuts on a paper towel. DO NOT DISPOSE OF THE WATER. YOU MAY NEED IT LATER. Save a cup or so of it in a 1 cup liquid measure. Use the paper towel to take the dark brown skin off by rubbing and pinching GENTLY.
5) Put the nuts in a food processer along with 1 tablespoon of honey, and 3 tablespoons of vegetable oil. Puree.
6) If the puree is too thick, thin it out by stirring the hot water you put aside in TABLESPOON INCRIMENTS, and puree again. Too much, and it'll be watery and pastey. you don't want that.
7) Stir in a pinch or two of salt to taste. Add more honey if you feel it necessery.
8) When the pistachio butter is the way you like it, store it in a jar or air tight tupperware container. Refrigeration is optional, but it lasts longer.
YIELD: About 2 cups.
I prefer it topped with a drizzle of honey and the smallest dash of sea salt. :)
It WILL be a little tacky, so don't add in too much water. I think by the time I was done, I added about 2-3 oz. of water.
******************************Allergy warning – recipe contains tree nut products
Category All / Tutorials
Species Unspecified / Any
Size 1280 x 851px
File Size 223.3 kB
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