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Peanut butter, almond butter, pistachio butter?

Do you store these in the fridge or at room temp?

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  1. If they're natural, they should be put in the fridge after they've been opened.

    I've never had (or seen, for that matter) pistachio butter! Where did you find it?

    If you like macadamia nuts, you might try macadamia butter too.

    5 Replies
    1. re: PseudoNerd

      Saw it at my health food store. I don't think this is the same brand but Google turned up this one...

      http://www.futtersnutbutters.com/inde...

      1. re: fauchon

        Try it! In my opinion it's the most buttery and sweet of nut butters in its plain form.

        I generally get tired of having straight nut butters and add other flavors to mine (normally about half-way through the jar). PB often gets cinammon, nutmeg, sometimes raisins. Almond butter normally gets cut up dried apricots (preferably ones that aren't overly sweet). Macadamia nut butter is probably the most versatile; I like mine with orange and/or lemon zest (dried peel is ok too), spices such as cinnamon (or a mix like "pumpkin spice"), or dried ginger. But that's just me...

        just remembered: I'd added only cinnamon to a recent jar of TJs creamy salted PB, and it looked a bit..."aerated" after I took it out of the fridge. It hasn't changed the flavor and only marginally changed the density.

        1. re: PseudoNerd

          New York City's Peanut Butter & Co. sells pb in amazing flavors, such as white chocolate and cinnamon raisin (my favorite). You can order them online: http://www.ilovepeanutbutter.com/stor...

          1. re: lvecch

            Yes! The store is my favoritestestest place to have lunch in NY, and I do so at least once whenever I'm there for a weekend. I've been trying to buy an apron off one of the employees for YEARS, but no luck. While there are a ton of great restaurants, there's really nothing quite like PB & Co.. It may not be much in comparison to haute cuisine, and they may not make those PBs in house anymore, but there's something about it. The coffee milkshake with PB (you have to ask for it) is the best-- I haven't had better elsewhere, not even at home. Cinnamon raisin is also my favorite (I normally get the sampler with apples, carrots, and raisins for lunch).

          2. re: PseudoNerd

            yeah i like the pistachio but my favourite is still almond paste i adore it! and also people should try ABC paste (almond brazil and cashews) that is my second fav!

      2. Thanks for the great ideas! My favorite not-at-all-sweet dried apricots are called "unsulphured" & are sold loose at my health food store. They'd be fab with the almond butter...+ maybe even a bit of curry. Moroccan almond butter?????

        1 Reply
        1. re: fauchon

          That sounds amazing!

          I usually up the cardamom content in my curry blends

        2. The Missus is allergic to peanuts, and I've been making our own non-peanut butters for several years to fill the void. Pistachio, cashew, almond all work fine. I buy fresh nuts, toast them myself in the oven, then drop them in the food processor with salt, and sometimes some raw sugar to taste. It takes some time (and can therefore be a bit tough on your food processor) to get the nuts to liquefy, but you have complete control over your ingredients and end product, and can add any flavors you want. Every once in a while, I have to add a little canola oil to get the consistency right. For pistachio butter, which is one of our favorites, it tastes better and looks prettier (bright green instead of brown) if you blanch the nuts to get rid of the dark brown skins; unfortunately, this turns out to be a lot of work. Haven't yet found a good source for pre-blanched pistachios.

          1. Butter made from sunflower seeds is really good, too. Very sweet flavor.

            1. I store nut butter in the pantry if I'm going to eat it quickly and in the fridge if I'm going to eat is slowly. I prefer the softer texture of a room temperature nut butter and there's no real risk of rancidity for the first few weeks. You do have the remix the oil into the nut puree every time, but I think it's worth the extra effort. I like to eat my almond butter covered in hemp seeds. mmmmmm hemp seeds.

              1 Reply
              1. re: Morton the Mousse

                You could try keeping it in the fridge door. Often not as cold as further in, unless you have one of those new industrial strength models.

              2. don't forget apple butter! which a farmer's market vendor told me is a pain in the ass to make, so he doesn't.

                1 Reply
                1. re: himbeer

                  In that case, try ordering (or buying from a farmer's market stall) from Ha's Apple Farm. They make an awesome unsweetened Fuji apple butter that competes with my old standby-- that is, the apple butter from Atkins Farms in Amherst, MA. It's a little bit different, to be sure, but it definitely works well with most of the other more untraditional left-cost-like foods.

                  http://www.hasapplefarm.com/

                  I bought my jar at the Sunday farmers' market in Palos Verdes.

                2. I saw some wonderful fresh green pistachio's the other day. Can I use them to make butter, or must they be dried or roasted?

                  TT

                  2 Replies
                  1. re: TexasToast

                    I have always roasted them before making butter, because I like the flavor better that way. Not sure if you can make butter with raw nuts; the moisture content will probably be higher, but it might work.

                    1. re: TexasToast

                      Our local health food stores sell both roasted and raw almond butters. I imagine the same could be done with pistachios. Yum!