As you may have noticed, I’m a bit addicted to making my own nut butters (pecan butter, almond butter). They are so simple to make and you can play around with the combination of nuts. I saw a pricey jar of cashew macadamia butter at the market and was inspired to make my own version. This jar blends the creamy decadence of macadamia nuts with the unique, earthy flavor of cashews. Kissed with salt, this nut butter is luscious paired with chocolate or sandwiched between shortbread cookies… or, of course, devoured right off the spoon…
- 1/2 cup macadamia nuts
- 1 1/2 cups cashews
- 1/2 teaspoon salt
- Roast the nuts on a dry pan in a 375 degree oven for about 10 minutes or until fragrant.
- Allow the nuts to cool 10-15 minutes
- Place nuts and salt in a food processor and blend for 12-15 minutes, scraping the sides of the bowl intermittently. The mixture will be powdery at first, then clumpy, but eventually you’ll end up with perfectly smooth butter.