Fall-Inspired Triple Nut butter
Pecans, walnuts, and almonds come together to create a truly delicious triple nut butter that you’ll fall in love with!
Equipment
- Food Processor or Blender
- Cookie sheet
Ingredients
- 5.3 oz unsalted raw pecans
- 5.3 oz unsalted raw walnuts
- 5.3 oz unsalted raw almonds
- 1 pinch salt optional
- 1/2 tsp cinnamon or more
- 1 tsp vanilla extract
- 3 tbsp honey or maple syrup
Instructions
- Preheat oven to 350, line a large cookie sheet with parchment paper.
- Roast the nuts in the oven 10 min stirring halfway through.
- Let nuts cool for 10 mins. Add to a food processor/blender and blend on high until creamy, scraping sides down every so often. If food processor gets hot wait a few mins and continues until creamy.
- Once creamy add the rest of the ingredients and blend on medium. It may get thick again but that’s okay, continue blending until creamy scraping downsides. Again if it gets too hot stop for a few mins then continue until creamy.
Notes
Don't forget to let your nuts cool slightly before adding to the food processor/blender.
If your nut butter becomes thick once you add the remaining ingredients that is normal, the honey makes it thicken up, just continue blending until creamy.
If your food processor/blender gets too hot while blending the nuts/butter please stop and let it slightly cool.
Makes 16 oz to fill a normal-sized peanut butter jar!
Let nut butter cool before putting in the fridge
Store for 2 weeks (or longer) in an airtight container in the fridge