Mixed Nut Butter

Name: Mixed Nut Butter
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 cups
Ingredients: 2 1/2 cups mixed unsalted raw nuts (we like a mix of 1 cup almonds, 1/2 cup cashews, 1/2 cup pecans, 1/2 cup walnuts, 1/3 cup Brazil nuts, 1/3 cup hazelnuts and 1/3 cup peanuts); Kosher salt; 1 tablespoon granulated sugar, optional; 1/4 teaspoon ground cinnamon, optional

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Level: Easy

Total: 30 min
Active: 10 min

Yield: 2 cups

Every pantry has its stash of miscellaneous nuts, and this recipe is the answer to anyone needing a pantry purge--or who just wants to get creative with nut butter. With just a quick roast to revive and bring out their flavors--followed by a blend in a food processor--you'll have a delicious batch of nut butter so versatile it can sub in for your next PB&J sandwich, be spread on sliced fruit or used just about anywhere you need a nutty boost.

Level: Easy

Total: 30 min
Active: 10 min

Yield: 2 cups

Ingredients

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2 1/2 cups mixed unsalted raw nuts (we like a mix of 1 cup almonds, 1/2 cup cashews, 1/2 cup pecans, 1/2 cup walnuts, 1/3 cup Brazil nuts, 1/3 cup hazelnuts and 1/3 cup peanuts)

Kosher salt

1 tablespoon granulated sugar, optional

1/4 teaspoon ground cinnamon, optional

Directions

Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Arrange the nuts on the prepared baking sheet and roast until fragrant and barely golden, 12 to 15 minutes. Let cool for 5 minutes.
Transfer the nuts to a food processor with 1/2 teaspoon salt and blend, stopping and scraping down the sides of the bowl as necessary with a rubber spatula, until smooth, 5 to 7 minutes. The nuts will go from coarsely chopped, to fine meal, to clumpy ball, to smooth and creamy. Add the sugar and cinnamon if using and blend until fully incorporated, about 30 seconds. Store in an airtight container in the refrigerator for up to 2 weeks or at room temperature for up to 1 week.