Chunky Cinnamon Raisin Nut Butter Recipe

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maple cinnamon raisin nut butter recipe-8572

I’ve been on a total nut butter gifting spree lately. By the time I’m finished rattling all these nuts in my food processor, I may need a very strong hearing aid. Eric is convinced I’m slowly going deaf, so I guess covering my ears for dear life while processing nuts isn’t helping much. These things should come with ear protection, don’t you think?

Mind you, this is coming from the guy whose subwoofer and surround sound used to blast me out of the house when he played his beloved Counterstrike game on his computer. He also likes to watch movies so loud, you feel like you’re sitting in an IMAX theatre and the floor is about to fall out from under you. Yes, I’m pretty sure he’s lost more hearing than I have.

Despite the noise, I love making nut butter – it just feels so gourmet and fancy, not to mention once you get the hang of it, it’s quite easy. Without a doubt, it has to be made in the right processor though. In the wrong processor, making nut butter can be a complete nightmare with engines blown out, powdery nuts, and even melted processor parts. I’ve experienced all of these in the past, which is why I don’t recommend making nut butter unless you have a high-powered, heavy-duty processor that can handle the task. I have a 12-cup Cuisinart processor and it works very well for making nut butter, although the lid can be a pain to clean at times.

There just so happens to be a lot of nut-butter crazed people in my life, all of whom are female. Coincidence? I made this Maple Cinnamon Raisin Peanut Butter for my sister Kristi, the peanut butter fanatic. I’m pretty excited for her to try this because I don’t think she’s ever been around to sample any of my homemade nut butters before! It’s currently traveling across the Canadian prairies and will soon be on her doorstep any minute now…that is, unless someone else gets to it first. Did I mention a customs dude once ate half a box of my Glo bars before proceeding with the shipment? I’m kinda paranoid now.

maple cinnamon raisin nut butter recipe-8591

Chunky Cinnamon Raisin Peanut Butter

Email, print, or text recipe

Yield = approx 1 cup + 6 tbsp

Ingredients:

  • 2 cups unsalted roasted peanuts + 1/3 cup for later
  • 1/2 cup raw unsalted macadamia nuts*
  • 3/4 tsp cinnamon, or to taste
  • 1/4 tsp fine grain sea salt, or to taste
  • 5 tbsp Sucanat sugar*
  • 1/2 tsp pure vanilla extract
  • 1/3 cup raisins

 

1. Place 2 cups of peanuts and macadamia nuts into food processor and process until the mixture resembles peanut butter, stopping to scrape down the side of the bowl if necessary. This can take up to 10 minutes.

2. Process in the cinnamon, salt, Sucanat, and vanilla, adding gradually. The sweetener will at first thicken the peanut butter quite a bit, but keep processing and the heat will eventually melt the sugar and smooth out the nut butter once again. If it still looks too thick, keep processing!

3. Pulse in the raisins and 1/3 cup of reserved peanuts, leaving it very chunky.

Notes: 1) Macadamia nuts, thanks to their high oil content, create a super silky and decadent nut butter, however this recipe should work without it. It just might come out a bit thicker. 2) I do not recommend subbing the dry granulated sugar for a liquid sweetener like maple syrup. Maple syrup has ruined batches of my nut butter in the past because it can thicken and create a strange texture in nut butter. If you don’t have Sucanat, brown sugar may work but you probably won’t need to use as much.

nutritional info see bottom of recipage entry.

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Still to come – the double cookie dough balls and cookie dough nut butter I made for my sister Kerrie.

I’d love if some of you could share below if you’ve had success – or not – with your particular food processor brand (or blender) when making nut butter. I think this would be really helpful for those wondering if their machine will fit the bill! Share your horror stories and successes….

I’ll start with one of my own stories. Minutes after opening a brand new Kitchenaid food processor a few years ago, I decided to process some pitted honey dates. Did I mention they were dry as a bone? Yeah, bad idea. After only seconds of processing in my sparkly new machine, I managed to melt part of the plastic on the processing blade and overheat the machine rendering it useless. I had to send it back to be repaired (which luckily they did), but my processing confidence never fully recovered…

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{ 26 comments… read them below or add one }

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Beata Rakos-Szegleti April 9, 2014

Dear Angela,

I have discovered your website a couple months ago and started giving some of your recipies a try. I’d have a question regarding nut creams: what kind of food processor do you use? I have one with 400W power but after a few seconds of blending when the oil starts getting out of the nuts, the machine just can’t handle it anymore. The mixture is so thick that I add some nut oil to it in the hope that it might help, but end result is never so smooth as I’d like it to be… :-(

Congratulations to your page, your recipies are indeed very inspiring!

Kind regads,
Beata from Hungary, Europe :-)

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Veronica December 21, 2013

This looks amazing, but sadly I have an el cheapo processor. I’m wondering, my grocery store has the handy dandy machines to make fresh ground butters. Do you think it would work, if I used their nut butter, you know skip the grinding in my machine, then finish the recipe in my processor . do you think it would still kill my machine ? She’s not much, but she’s all I have ! : )

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Alison November 24, 2013

This is delicious! Yum It took me about 10-12 minutes to combine the almonds and macadamia nuts combined using a Magimix. I stopped for about 25 minutes after that as the food processor felt quite warm and then finished everything off. I added brown sugar and next time I will only add 1 tablespoon as it’s just a bit sweet for me (even though I only added 3 tablespoons of the sugar) but that might also be the addition of raisins. Either way this is yummy!

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Ryan March 2, 2013

I just made this recipe and it is DELICIOUS. I got my new Blendtec and it is serving me (and my co-workers gifts) well!

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Deborah February 18, 2013

May I ask how long this would keep for and would you keep it refrigerated? Thanks

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Angela (Oh She Glows) February 19, 2013

It will keep for over 1 month :)

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Lisa January 27, 2013

I just made this and it is so awesome!! Thank you Angela for all you do! You are an inspiration!!
I am a new Vegan and your site has helped me tremendously!! Going to try your spaghetti squash tonight!!
Thanks again!!
Lisa

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Stephanie January 26, 2013

Glad I found my way to this recipe, Angela! I made my own cinnamon vanilla almond-walnut butter yesterday and it is INCREDIBLE and easy with the food processor. I plan to adapt your recipe with different nuts (since I don’t eat peanuts anymore) and hope to get a delicious outcome

Thanks for the push in this direction, indirectly!
-Stephanie

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Jessica January 11, 2013

I just made this last night- and oh my, its so so delicious!!!! It took quite a bit of self control to not eat half of it while I scooped it into a jar for the fridge! I made some adjustments based on what I had in the pantry- used half toasted almonds and half toasted cashews and 4 TB of organic coconut palm sugar, and 1/3 almonds at the end for the crunch and it came out wonderfully smooth and silky! :)

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Tove Nilsson January 3, 2013

Hey Angela!
This may be a strange question, but comming from a country where nut butters are not so common, I must ask!
How do you eat your nut butters? Right from the jar as a dessert? On a biscuit? On a sandwich? With ice cream?
Thanks for a wonderful blog!
/ Tove

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Angela (Oh She Glows) January 4, 2013

I love eating it straight from the jar! hah. But I also enjoy them on sandwiches (with strawberry jam is a classic), crackers, oatmeal and of course in baked goods.

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Beth December 27, 2012

Angela: I made 3 batches of this to give to my cousins for Christmas and it was a hit! It was so good I made one for myself, too. And thanks for the tip on the lovely Weck jars! Crate and Barrel also had these little red-handled spoons, so I tied one on to each of the jars full of delicious PB!

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Madison December 24, 2012

I just tried this recipe to give as Christmas gifts. I used a brand new Cuisinart 11-cup and it worked great! Very delicious. Just a quick note- the final product was a bit soupy. I only processed it for about 5 minutes (at which point it was extremely creamy)….does anyone know if letting it process for shorter or longer would help this??

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Jennifer December 21, 2012

I have an old Cuisinart (4 cup??) that I have used just once to make peanut butter (your recipe, Angela)! It went ok, but I thought it was smoking towards the end! Later on, I read in a blog (maybe this one?? can’t remember now…) post that the smoke was probably the oil mist from the nuts as they broke down. The PB was so good I will probably try it again, although I might try smashing the nuts first, just to see if that might lessen the stress on the machine. Oh, and I did stop it from time to time as it was getting quite warm. I believe I just used 2 cups of nuts when processing.

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Rebecca December 20, 2012

I have a 7 cup kitchen aid food processor and I have made almond butter and your mocha hazelnut butter in it. It did overheat after the 2nd batch of the hazelnut spread but that was after it had been going straight for about 40 minutes! I let it cool over night and it was fine in the morning. It is a true workhorse (so far!).

My son is allergic to peanuts so I often make nut butters for our family. They really taste far better and I love that I can control the ingredients.

This Christmas my two sister-in-laws are getting homemade mocha hazelnut spread, homemade honey almond butter, and homemade pumpkin butter (Thanks Angela for the great gift ideas!).

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Liz December 19, 2012

Oh my, that does really look tasty. I would love to make the switch from processed peanut butter to something like this. I guess this would be a great recipe to start with. :)

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Amber from Slim Pickin's Kitchen December 19, 2012

You always make the best nut butters! I really need to get over my fears and make some already!

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Danielle December 18, 2012

I busted my roommate’s food processor once by trying to process dried dates. Bad idea! I now use my Mom’s ancient food processor which is a beast of a machine. It is a Hamilton Beach Scovill 702-4 model. I don’t know what year exactly it is from (late 1980s I think) but it is brown/yellow and has a wood panelling pattern on the front so that just about says it all. It works so good for everything! My boyfriend recently broke the ‘on’ button but he managed to fix it (thank goodness!). I do not look forward to the day that it croaks *knock on wood*

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Veronica @ Veggie V's Vegan Adventure December 18, 2012

I seem to be collecting appliances. My 13 cup kitchenaid was crap. Wouldn’t process anything. Neither does the 4 cup. Thankfully we get a huge discount because my husband works for the paren company, but still…what a waste! I bought an 11 cup cuisinart to replace the defunct kitchenaid, and I loved it so much, I bought the 3 cup. I’ve not tried nut butters in either, but they both work wonders with dates and figs. I’m afraid to use my VM for nut butter because I only have a wet canister. A dry one is on my list! I think a stick blender would work really well if you have a nice deep container to use w it. My magic bullet will do very small amts of soaked nuts – like for cashew cream. I run it until the motor smells hot. LOL a tribest bullet blender is also on my list. Wonder if Santa got my list…

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Leah December 18, 2012

This looks absolutely delish! Would using a layer of plastic wrap on top help keep the cover from getting super messy? I’ve found that putting it on top of the blender before I cover it really cuts down on smoothie build-up and cleaning time for my cover…just a thought…

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Kelly December 18, 2012

I made three, yes three, batches of your rawtella on Friday night to add to my gifts for my female friends (rawtella, homemade hot chocolate mix, shortbread bites, and homemade chocolate dipped marshmallows completes the package). I did it in a 9-cup Cuisineart and it seemed to fair okay until my last batch. I think I should have let the food processor rest a bit! Ha. It just wouldn’t smooth out and I ran out of coconut oil and didn’t see that I could use grapeseed. Otherwise, I would label it a success… especially after I couldn’t stop licking the spatula and kept having to wash it in between batches.

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Amanda December 18, 2012

My mom has the same cuisinart, I named it jaws!

I can’t believe a customs agent did that! He was ‘testing’ them…. Imagine the surprise to opening that box.

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Chelsea @ One Healthy Munchkin December 18, 2012

I’ve been wanting to make my own almond butter for years and I just got myself that 12 cup Cuisinart (thank you Air Miles points!) so I’m really glad to hear that it can handle making nut butters. I can’t wait to make my first batch!

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Michelle @ Eat Move Balance December 18, 2012

Mmmmm, looks divine! I love this combination of flavors, especially in a nut butter spread. Perfect!

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jodye @ chocolate & chou fleur December 18, 2012

Homemade nut butter is the absolute best. It really couldn’t be any easier, and the flavor combinations are nearly endless. This cinnamon raisin version sounds great, especially with the addition of maple! Your sisters sound like lucky girls ( I’m excited to see the cookie dough nut butter too!)

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Vegan Radhika Sarohia December 18, 2012

Great favor combination!
Makes me wonder if I could make my own peanut butter in very small amounts:)

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