Chocolate Double-Nut Butter

Food & Wine (May 2015)

 

As a rule, we have a ban on peanut butter in our house. 

 

No, we're not allergic. And no, we're not in the middle of a feud with Mr. Peanut. 

 

The real reason is this: We are absolute peanut butter addicts, and can go through an entire jar in a day. Give us some alone time with our DVR, a fresh jar of peanut butter, two spoons, and a few hours, and you can kiss that PB goodbye. 

 

So it was not a light decision on our part to make Zak Stern's Chocolate Double-Nut Butter from the May Food & Wine. 

 

And therein lies the problem with making a delicious Chocolate Double-Nut Butter: You then have an amazing treat in your house, and it's the only thing you want to eat. 

 

 

The "double nut" part of this recipe is from the use of toasted almonds and walnuts. In truth, we would take a peanut butter or an almond or walnut butter any day, but we liked how these two toasted nuts came together to make a nut butter with a darker, nuttier finish. Semisweet chips bring the chocolate to the party. The whole thing comes together in just a few minutes in food processor, and then is chilled to thicken it up. 

On the night we made this nut butter, Drew and Ralph came over for dinner. We ended up serving it for dessert, as a topping on an "ice cream" made from bananas, and drizzled with honey.

Then, over the course of the following week, the two of us ate it by the spoonful -- slowly and surely -- until we finally wiped it out a few days ago. 

Peanut butter still has our hearts (and our minds, and our stomachs, and our taste buds). But we loved this Chocolate Double-Nut Butter. Make it and see if you agree.

 

Chocolate Double-Nut Butter
Food & Wine (May 2015), recipe by Zak Stern
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10 minutes of active time, plus 20 minutes chilling

Makes 2 cups

INGREDIENTS

2 cups walnuts, toasted
1 cup almonds, toasted
1 1/2 cups semisweet chocolate chips (about 10 ounces)
2 teaspoons salt
Toasted white bread and honey, for serving

METHOD

In a food processor, grind the nuts until they start to turn into a paste, about 30 seconds. Scrape down the side and add the chocolate and salt. Puree until very smooth, about 3 minutes. For a thicker texture, freeze the spread for about 10 minutes. Serve on the bread, drizzled with honey.