It finally feels like fall outside!
September decided to show itself today with cool temperatures, wonderful breezes and bright blue skies full of fluffy white clouds. I know it is not officially fall yet, according to the calendar and the autumnal equinox, but I am so ready for it to cool down and feel like fall. I have already broken into the pumpkin and the apple cider. Can’t the weather conform to my mood? I wish.
Almond butter and pecan peanut cinnamon butter are so delicious and are great healthy spreads for any season. They are thick but spreadable, perfect for huge slices of multigrain toast with granola and honey, apple slices, celery, or just straight off of the spoon or out of the jar (no judgement). They are easy to customize to your preferences and so addicting. We have made a jar or two every weekend for the past few weeks now and, between the two of us, manage to go through a whole 8-oz jar in one week. Looking at the pictures makes me want to grab a spoon right now.
Toasting the nuts is key. It lends to a deeper flavor and warm nuts always seems easier to break down into nut butter. Maybe the heat aids in the process? This is about the easiest recipe ever. All you need are nuts, a bit of salt and honey, if you prefer, and the patience to make sure your food processor doesn’t vibrate right off the counter or overheat. Yes, off the counter. Those little appliances have minds of their own and just jump right off the counter if you aren’t watching them. Watch out!
Almond Pecan Butter
2/3 cup almonds, toasted
1/3 cup pecans, toasted
salt (optional)
honey (optional)
Pecan Peanut Cinnamon Butter
2/3 cup pecans, toasted
1/3 cup peanuts, toasted
1 teaspoon cinnamon
salt (optional)
honey (optional)
Each recipe makes about 8 ounces of nut butter (plus a bit more for tasting)
Place the nuts, hot from being toasted, in the bowl of a food processor. I have found that the heat from the toasted nuts helps the process. Pulse constantly on high for 5-8 minutes, stopping to scrape down the sides of the bowl and fold the top and the bottom every now and then. It may take longer than 8 minutes if your food processor is not as strong. At first it will look like you need to add oil. I haven’t needed to add oil. Don’t give up! It will take longer than you think but just keep processing until the nuts become the texture of peanut butter. Once the mixture is the correct texture you can add honey and/or salt to taste. A bit of sea salt really brings out the flavors and honey is divine in the pecan peanut cinnamon butter. Transfer your nut butter to a container or jar. Slather your nut butter on everything in sight and eat straight from very large spoons. These nut butters keep best in the fridge.
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