If you’ve been reading this blog long, you’ve probably caught on to my infatuation with nut butters (almond butter, pecan butter, cashew macadamia butter). I’m totally enchanted by the fact that toasty roasted nuts can be processed to become drippy, creamy goodness. My latest creation combines a variety of nuts and a kiss of sea salt for a delightfully complex jar of nut butter. Tiny flax seed “sprinkles” give a slight crunchy texture and great nutritional benefits. Feel free to mix and match the nuts based on what you prefer!
1/2 cup peanuts
1/4 cup hazelnuts
1/4 cup brazil nuts
1/4 cup almonds
1/4 cup cashews
1/4 cup flax seeds
1/2 teaspoon sea salt
- Roast the nuts on a dry pan in a 375 degree oven for about 15 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 nut butter.
- Sprinkle in flax seeds and pulse to combine.