This is one of those posts where I need you to look at me (figuratively speaking), and not the photos. While I am somewhat bombarding you with a fair number of images showcasing today’s recipe, I’m also aware of the fact that this recipe doesn’t translate well on screen.
It’s like how Pride and Prejudice is a wonderful piece of literature on the page but, once thrown onto a movie screen with Keira Knightley in the lead role, all the beauty, subtlety, and satire of Jane Austen’s words are torn asunder in favour of a giggly idiocy.
Except that what we have here isn’t a work of literature but a work of deliciousness; today’s recipe is a homemade nut butter that, in photos, looks humdrum-bordering-on-icky, and yet in reality is one of the most complex, rich, full-flavoured, gorgeous, and addictive treats I’ve yet conjured up.
I can pinpoint two areas of inspiration for this Sultry Cashew Fig Nut Butter. The first inspiration is quite general, encompassing the fun I’ve had making maple macadamia butter and walnut coconut butter. The second inspiration is more specific. Do you remember my absolute favourite homemade granola recipe, my Tall Dark and Handsome Molasses Fig Granola?
Well, yesterday I decided to take that granola and rework it into a nut butter.
Reader, I married the flavours.
After all, it is a truth universally acknowledged that a single girl in possession of a spoon must be in want of a nut butter.
And lo! What a nut butter this is. Roasted cashews, dried figs, molasses, roasted sesame oil, cinnamon… just try and tell me you don’t want an entire jar to yourself right now.
Now, if you’ll excuse me, I have a spoon to attend to.
Homemade Cashew, Fig, and Molasses Nut Butter Oh Yes Indeedy
- 1 1/2 cups cashews
- 1 tsp sesame oil
- 1/2 tsp ground cinnamon
- 2 tsp blackstrap molasses
- 1/3 cup dried figs
- pinch of sea salt, chopped
- olive oil, as needed
1. Preheat oven to 180°C (350°F). Spread cashews on a baking tray and roast for 6-8 minutes. When I pulled mine out of the oven, some of the cashews were deeply browned (read: near burnt) and some looked as raw as the day they were born. Dear oven: you are ornery.
2. Tip the cashews into a food processor and process (stopping the machine to scrape the bowl if the ground cashews stick to the sides), until the nuts start to become buttery. Add the sesame oil fairly early on, as this will help the nuts butterize (I like that word, even if it isn’t real).
3. Add the dried figs, cinnamon, molasses, and salt. Continue processing, scraping the sides periodically. Add in extra oil as needed, until your nut butter reaches the consistency of your liking. Enjoy, enjoy, enjoy, forever and ever until you want to marry it amen.
Note: I’ve seen other bloggers achieve an ultra smooth and “drippy” consistency when making nut butter, so I know it’s possible. However, this nut butter of mine never reached such a state, and while I quite like having a deeply rich, more-solid-than-liquid, scoopable nut butter, I do have a few theories as to why mine never become super creamy:
1. The food processor I used wasn’t very powerful.
2. The ratio of fruit to nuts might have been too high for the butteriness of the nuts to conquer the solidity of the fruit. Soaking the figs, or adding fewer figs, might help. But who wants to add fewer figs?
3. I could have processed the nut butter for longer, but ultimately it came down to a decision between staying in my kitchen with the nut butter or leaving for my coffee date with a friend. The friend won.
4. The nut butter consistency gods weren’t on my side. However, the nut butter tastiness gods were, and so I shan’t complain. Because, ultimately, this nut butter was the best of times, and it was the best of times*.
*Three paraphrased classic novel quotes in one post! I’m on a roll.
{ 90 comments… read them below or add one }
Oooh what a fabulously innovative nut butter! OK I’m thinking Hannah’s Pantry and Art Tours for your new business. What do you think?
I think: absolutely yes of course in my dreams if only that would be magical yes please help me make it happen yes yes.
I *do* want a whole jar of this to myself. Now. Alas, I will have to wait until I have a food processor again. I’ll just have to placate myself until then with spreadable speculoos.
Camille, if I had access speculoos spread, I don’t think I’d ever have the incentive to make my own nut butters. I still feel cranky at myself, one year on, for not buying it is Belgium when I had the chance!
Any time. Any time you would like to come visit (and perhaps cook) you’re more than welcome.
Bonus: we’re live near huge mountains and natural hot springs and love every single recipe you post.
Teresa, I’d be careful making such statements, because I *will* take you up on the offer. My finger is itching towards the “purchase” button on overseas flight websites at the moment…
P.S. Thank you
Why, oh why do I not have a strong food processor? I want to make this!!
Oh Kate, you must get yourself a food processor! Although, really, you’re doing quite well with your pancakes and microwave brownies
What a creative and yummy idea! I can tell I’d like this recipe!! First I have to eat the 508440743 nut butters I have at home though. Well that’s an exaggeration.
I can see how sesame oil and cashew would go great together! Have a great day girlie!
Thanks Ellie! Oh, I am so envious of your 508440743 nut butters! America is like mecca for fancy and/or flavoured nut butters, and I’m green with envy!
Oh I wish I could make as good a nut butter as you. I think I need to stop being such a purist and add more ingredients like you have xxx
There’s nothing wrong with being a purist when it comes to nut butters
I’m just too scared of breaking my housemate’s food processor if I try to make raw almond butter like you do! Oh, and just so you know, I completely failed at making coconut butter the other week 
How did you come up with such an awesome combination. I am sure that molasses must have added quite the flavor!
The granola was my inspiration, but I made up the granola too, so…. I think I just throw together deep rich flavours that I love. It’s so much fun! I only used a little bit of molasses to give a smoky sweet edge, without the flavour taking over
Yes, indeedy! I must agree! Looks very good and I bet it would be just fab on a muffin with all the nooks and crannies!
Thanks Michelle
So far I’ve had it on a toasted bagel, but a muffin would certainly be lovely too!
You don’t know the BBC movies on Pride and Prejudice then? THEY ARE SO AWESOME! I’m sure you’ll love them! They are so beautifully played and tell the story soll well, taking so much time (10 hours overall?) … Ah. So good.
Here’s the link to Amazon for you to check out:
http://www.amazon.com/Pride-Prejudice-Restored-Colin-Firth/dp/B00364K6YW/ref=sr_1_1?ie=UTF8&qid=1299291257&sr=8-1
Still drooling over you recipe …
Kath, I’ve watched the BBC version so many times I all but know it by heart. In fact, I’ve rhapsodized about it on my blog several times before, and watched it again just a few weeks ago. I think that’s why I’m so horrified by the Keira version, because it’s awful in comparison!
P.S. The recipe is absolutely worth drooling over
Sorry, I didn’t know that! I haven’t read your blog long enough! You feel like me, then.
Oh gosh, no need to apologise!
That said, it’s good to know we’re both Colin Firth fans 
I’m super jealous of your kitchen appliances and the deliciousness they allow you to create. This sounds incredible, even if it does look like a blob of miso
You’re right, it really does look like miso, particularly in the bowl photo! Much, much more delicious on its own than miso, though perhaps less useful in recipes…
Like, Hannah, like. Like this one very much. The flavours are all my favourites – fig, cinnamon, cashews…do you think this nut butter would work as a accompaniment to cheese?
Ooh, that’s a fantastic idea! I have no idea about cheese and fruit pairings so am wary of recommending a cheese myself… what do you think would work? Blue? Parmesan? Gouda?
I think I’m going to try it with a nice cheddar I picked up on my recent travels to Tassie
That sounds fantabulous! I want to go back to Tassie…
This is the kind of nut butter that I will dig in with a shovel!!!
Hannah, I hereby proclaim you the Nut Butter Goddess.
Aw, Sophia, thank you! I can’t think of any title I’d rather have. But what pressure! How on earth can I top this flavour next time?
ARYGWUIHUAGAHhhhhhhhHHHHHHHHHHHHHHhhHUHUhusgnjbhsi7tiaaaaaaaargggg
I NEED THIS.
Lizzi, I ain’t gonna sugarcoat this. You do. You really do.
smooth and drippy nut butter is something my food processor can only dream of – I see recipes that warn people not to let their ground nuts become nut butter and I laugh at the very idea that my food processor might grow wings and fly into the sky with its undies on the wrong side of its tights!
the very idea of making a nut butter just to eat off the spoon strikes me as odd but then maybe it is just the name as I was quite happy to eat the home made nutella off a spoon and I guess you could call that a form of nut butter (and who doesn’t love peanut butter straight off the spoon!)
Teehee, love the imagery, Johanna! “Food processors might fly” should replace “pigs might fly” in common parlance
Johanna, eating this nut butter is EXACTLY like eating homemade nutella or peanut butter with a spoon! In fact, I always have to force myself to eat it any other way
I loved reading this. It’s so sad when photos don’t do justice to the deliciousness of the food we make. That happens to me all the time – usually with Italian or Mexican. This nut butter sounds great, though, girl!
*laughs* Yes, Mexican refried beans, enchiladas, etc are hard to make aesthetically appealing! But the only thing that really matters, in the end, is the taste, and I think you and I both know what’s good in that regard
And talking of figs, there is one awaiting collection.
Booyah! Thanks Dad! I bet you did that just to make sure I come by soon, ’cause you missed me today, right?
Why didn’t I get to try any of this? (Still, I love the literary quotes…)
I hoped you’d like those
You know, you could always request a personalised nut butter for your birthday… for which I’m still awaiting a list, by the way!
oh what a fun little mix and pretty plate with the fruit!
Thank you!
I’ve heard your feelings on the non-BBC Pride and Prejudice before, but I still disagree! I think the new version captures the tone so well, while the BBC version seems comparatively silly to me. I mean, Colin Firth is my #1 celebrity crush, but he is not the tall, dark, aloof Mr. Darcy I pictured when reading the book. He is less swoon-worthy, almost comes off as bumbling. The music and scenery — given the budget — is wonderful in the recent version, as well.
Oh Lauren, you need to talk to my friend Hannah (she’s real; this isn’t some bizarre split-personality-third-person-narrrative thing), as she would completely agree with you. I find it hilarious because she and I use the exact same reasoning, but apply it to the different productions. She thinks the BBC is silly, I think it’s far more realistic and “gritty” than the movie version, which is too shiny and colourful and the Bennetts all have far more fancy outfits than their wealth would allow, etc etc… But I’m quite happy to agree to disagree
P.S. Have you watched Lost In Austen? I feel like I should hate it, but I love it…
I hadn’t heard of it, but after a quick google, now I have to see it!
Please please do, and report back. I’m mildly in love with that Mr Darcy too
ya know, when i first moved out here i had THEE hardest time finding molasses. i remember going to Coles and asking 3 people and they were like…what’s that?? then i found “treacle” and asked if it was similar and NO body knew what that was either. long story short: i made gingerbread cookies with treacle. it wasn’t quite the same….
hope you’re enjoying your weekend! your recipe looks delish!
Thanks Angela
I’ve had a wonderful weekend, actually! Have you found molasses by now? Because I get mine at Coles, in the health food section 
You’re right, treacle isn’t the same…. and now I want gingerbread.
This sounds like something I’d absolutely love. One of my favorite treats used to be nut butter on a rice cake drizzled with blackstrap molasses. . . sadly, can’t have the molasses any more (tried it with yacon–not the same). I’m going to save this recipe for when I can expand my culinary horizons once more!
Oh Ricki, that’s a shame about molasses, as I believe it would be hard to find something with the same not-too-sweet intensity. However, you can get those fancy stevias in America that I can’t, so I’d say we’re even
Actually, have you ever made nut butters with stevia?
I am drooling at this nut butter, Hannah!!!!!!
WOW
Aw, thanks Averie!
You had me at fig
I want to try that ASAP!!!
Thanks Monique! And I want to try your raspberry nut butter asap too… so post it already!
“After all, it is a truth universally acknowledged that a single girl in possession of a spoon must be in want of a nut butter.” – love it! You should put this as your “about me”
Fabulous.
This looks positively, ridiculously, incredibly AMAZING!! I must try it soon. I have never made nut butter myself (shame on me), so can’t comment on the consistency debacle. I suppose you will know when you try this again?
mmmmmmmmmmmmmm
Bravo, Hannah, bravo
Heidi xo
You know, Heidi, I’ll probably be updating my “About” page soon, so you just might be onto something there
Thank you so much for the kind words! I shall, indeed, keep trying and playing around with nut butter consistencies, but to be honest I don’t mind a solid nut butter. All the better to spoon with, my dear.
Such a fabulous nut butter. I wish I could make my own but I don’t have a food processor. *sob*
Oh dear, I feel your pain. However, you could always get in there with nuts and a mortar and pestle. I’m sure it would only take an hour or so.
Yum!
Amen.
Just couldn’t take my eyes out of it, looks so yummy. I can just finish this butter on it’s own.
I have eaten 95% of this on its own, from a spoon. Je regrette rien.
This nut butter looks absolutely savory! A perfect complement for so many different foods- thanks for sharing!
You’re more than welcome! I love this nut butter with all my heart, so it makes me happy that others like the look of it too
This pretty much made my mouth water on the spot! Fig + cashew + chocolate = I’ll have seconds please! Great recipe, thanks for sharing!
Thank you, Jess! I’d willingly give you seconds of this, except I’ve only got about two spoonfuls left… and they’re mine, all mine.
Well at least it doesn’t look like….
*sigh* I honestly don’t know how one can make nut butters look good…
What a fab recipe gorgeous gal. Want… Just chowed down on a big bowl of meaty pasta and am craving something sweet. Why did ya think to use the molasses? A strange ingredient indeed. Thanks for sharing, Im totes digging your figure of speech, I read your blog posts and think… this chick is bloody wicked, we really must catch up for a beer sometime soon.
I love molasses, so that’s probably why I thought of it
As you know, I have a sweet tooth, but it’s a not-sweet-sweet-tooth, if that makes sense? I love desserts that aren’t cloying, in other words, and molasses really helps there 
Aw, thank you Anna! We really do need to grab a beer sometime soon! We Canberrans have to stick together
Facebook me sometime!
oh wow! The flavours… ingenious! I must try.
It’s definitely worth trying
Yum – these nut butter recipes you post look just delicious. I’m going to have to try and make one for myself I think!
You absolutely should! They’re so much more delicious than plain nut butters from a jar
Hm, I say the tastiness gods are more important than the consistency gods! Heh.
My tastebuds have a difficult time imagining what this would taste like…but it sounds incredible! I like the idea of mixing fruits into nut butter.
I’m so glad you agree
Tastiness gods all the way! Honestly, it’s hard to describe what this nut butter tastes like. Although full of strong flavours, none of them dominate, so it’s just… really yummy. 
wow, this sounds amazing! I think I’d like it spread thickly on an English Muffin. yum!
It’s like you read my mind.
This sounds so delicious, I could probably just eat this with a spoon
That’s honestly all I’ve been doing. So good
I would of thought the nut butter would have won!
Funnily enough, I do believe that friends are more important than food
wow! That sounds incredibly yummy!
It absolutely is/was
I love having a handful of nuts in one hand and a handful of fruit in the other..(keep your minds out of the gutter!..).. last night I mixed figs and cashews and I knew I was onto something. I couldn’t decide if it was a dressing, a glaze, a cookie or a pie or what, but I think i’ll try this recipe first….
Thank You
~travis.
*giggle* I love a good nut joke Travis, so well done
Let me know what you think if you try this recipe! Though the idea of a fig cashew pie sounds equally amazing…
By the way, I love you talk about your food!
Aw, thanks!
I made this with the exact amounts specified (adding more oil for texture) and it is AMAZING. Amazing. I can never look at peanut butter (my first love…) the same way again. It’s like a grownup version of kaya. Thanks for the yumness. Can’t wait to try the granola too!
Ash, I am so absolutely incredibly thrilled and ecstatic about this! It was such a “let’s throw things together and see what happens” recipe for me, which means I was doubly nervous about it working well for anyone else. Hurrah!
(Now I want more.)
You shouldve added water in to make it less thick and more of a normal nut butter consistency- u might find you wont even need the oil this way. Otherwise it looks amazing.
Thank you for that tip, Kim! Personally I prefer not adding water as I think oil means it keeps for longer, but then again I tend to eat these nut butters super quickly anyway