- 16 ounces (3 cups) raw almonds, walnuts or pecans*
- 1/4 teaspoon salt
- Optional: ½ teaspoon vanilla extract, ground cinnamon, maple syrup, honey, chai spice
1.) Preheat the oven to 350F. Spread the almonds, walnuts or pecans on a large, rimmed baking sheet and toast them about 10 minutes, mixing halfway. (Don’t let them get dark). Let them cool about 10 minutes.
2.) When they are warm, not hot, transfer the nuts to a high-speed blender or food processor. Blend until creamy, scraping down the sides as necessary. Be patient, the mixture will go from clumps, to a ball against the side of the food processor (keep scraping the sides), then finally it will turn very creamy. If the mixture gets too hot, stop and let it cool down for a few minutes.
3.) Once the nut butter is very creamy, blend in the salt. If you wish to add additional flavors such as vanilla, cinnamon or honey, let the mixture cool, add the optional add ins and blend until creamy once again. Keep in mind, the texture will harden slightly if you add honey or maple syrup.
4.) Let the nut butter cool to room temperature, then transfer the mixture to a glass jar and tighten the lid. Store in the refrigerator for up to 3 to 4 weeks, or until you see any signs of spoilage.
Recipe inspired by Skinny Taste Recipe