1,195 nut butter recipes

Lemon pistachio quick bread with lemon-rubbed sugar, buttermilk, and chopped pistachios, soaked with a hot lemon syrup glaze while still warm from the oven.

Macadamia nut fudge made the old-fashioned way with a candy thermometer, two kinds of chocolate, marshmallows, and buttery macadamias in every square.

Pistachio swirl fudge made in the microwave with semi-sweet chocolate, sweetened condensed milk, and a vanilla cream cheese swirl. No thermometer needed.

Homemade chocolate caramels with unsweetened chocolate, cream, and brown sugar cooked to firm ball stage. Rich, chewy candy poured over chopped nuts and cut into squares.

Chocolate chip pan cookies bake the classic Toll House dough as one giant sheet, then cut into 24 squares. All the flavor of a chocolate chip cookie with none of the scooping, rotating or batch-baking.

Nutty carob chip cookies sweetened with honey and made with whole wheat flour. Caffeine-free chocolate-chip-cookie alternative for the carob-loving, health-conscious snacker.

Apple cheesecake: a shortbread crust layered with a single-egg cream cheese filling and a thick top of sweetened diced apples and nuts. Sets overnight in a springform pan.

Persian crusty rice (tahdig) with saffron, cinnamon, orange zest, pistachios, and golden raisins. A showstopping basmati rice with the prized golden crust broken over fluffy steamed grains.

Macadamia pie swaps pecans for buttery Hawaiian macadamia nuts in a classic corn syrup and brown sugar custard. Crisp salted nuts on top, gooey caramel below in a single-crust shell.

Homemade cinnamon rolls with brown sugar, raisins, and nuts, topped with a sweet vanilla glaze. Soft, buttery yeast dough rolled jelly-roll style for a classic bakery-worthy batch.

Classic Nestle Toll House chocolate chip cookies with butter, brown sugar, semi-sweet morsels, and chopped nuts. The original back-of-the-bag recipe that started it all.

Indian-spiced carrot cake with cardamom, ghee, pistachios, almonds, and raisins topped with edible silver foil. A fusion of classic carrot cake and Indian halwa flavors.

Apricot poppy seed muffins use a clever shortcut: a jar of apricot baby food gives the batter even fruit distribution and a tender, almost cake-like crumb dotted with crunchy poppy seeds.

White chocolate macadamia nut brownies: buttery, chewy Hawaiian-inspired bars studded with toasted macadamias and pools of melty white chocolate. A bakery-case favorite at home.

Chocolate chunky muffins loaded with rolled oats, bran flakes, chocolate chunks, and chopped nuts. A hearty, fiber-rich muffin with deep brown sugar flavor and chewy texture. Built from pantry staples with powdered buttermilk for tender crumb.

Sundae brownie pie bakes a fudgy brownie batter loaded with chocolate chips, peanut butter chips, and nuts right into a pie crust. Served warm with ice cream, it's a scoopable sundae in pie form.