Salted Maple Pecan Almond Butter
Deliciously buttery pecans and almonds are oven roasted then blended with a splash of vanilla, a drizzle of maple syrup and a cheeky little pinch of salt to bring you your very own subtly sweet, lightly salted, gloriously golden, velvety smooth, creamy, dreamy jar of heaven.
- 1.5 cup 1.5 cup 1.5 cup Almonds, I use raw, unsalted
- 1.25 cup 1.25 cup 1.25 cup Pecans, I use raw, unsalted
- 1 Tbsp 1 Tbsp 1 Tbsp Vanilla Extract
- 1 Tbsp 1 Tbsp 1 Tbsp Pure Maple Syrup
- 0.5 tsp 0.5 tsp 0.5 tsp Salt, I used 1/2 a heaping teaspoon - feel free to use more or less to taste
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 175’C (350’F)
- Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) and pour on your almonds and pecans, making sure they are spread evenly – aka not crowded.
- Roast your nuts for 7-10 minutes, until fragrant, lightly toasted and gloriously golden.
- Pour your golden, delicious roasted nuts into the bowl of your food processor or blender, add salt and process until smooth and creamy (or your desired consistency). Initially the almonds would grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.
- Once you have blended to your desired consistency, add your vanilla and maple syrup and process again just to combine.
- Sometimes the natural sugars in the maple syrup can cause the nuts to solidify slight and they may look like they have siezed but do not panic, just keep blending and they will come good (aka creamy, dreamy and silky smooth), promise.
- Taste and adjust seasoning accordingly – add a little extra salt or more vanilla or maple syrup if you feel the need and, if you prefer a thinner consistency feel free to add a drizzle of coconut oil to thin it out.
- Store in an airtight container in the fridge. It should keep well for up to 2 weeks – if it lasts that long! (← seriously, good luck with that dude 🙂
- Enjoy xoxo
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