Sweet Chestnut Butter

This makes a rich nutty butter.

If you’re looking for something a little sweeter why not check out our Sweet Chesnut Spread recipe here.

This nut butter is a great and interesting way to use up and preserve the abundant sweet chestnuts during their high season in October. It’s thick and sticky – think almond butter with a slightly more sweet flavour.

Ingredients (to make 2-3 average size jars):

  • 500g sweet chestnut
  • 2 tbsp coconut oil
  • a pinch of flaked sea salt

Method:

  1. Preheat the oven to the highest setting you have or 400C
  2. Cut an x into the skin of each sweet chestnut and place on a tray and in the oven – leave to cook for 15-20 minutes
  3. OR – Cut an x into the skin of each sweet chestnut and place in the microwave for 1 minute
  4. Whilst still warm but not piping hot-peel the skins and remove any fur off the chestnuts.
  5. Place back on the oven tray and roast the nuts with no skin on for a further 5 minutes.
  6. Place in a strong blender and blitz with the coconut oil and blend until smooth enough to pass through a sieve (usually about 5 – 10 minutes depending on the power of your blender.
  7. Add salt and enjoy
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