A magical addition to your favorite breakfast smoothie. Or you can drizzle it over sliced apples/bananas for a quick afternoon snack. Or you can add a dollop to your baked sweet potato at dinnertime. Or use it to make a spicy satay dipping sauce!
Ingredients
1½ cups raw, organic almonds, skins on is fine
1½ cups raw, organic pecans
A touch of salt
Instructions
Place almonds on a parchment paper lined baking sheet
Bake at 375F for 10 mins
While the almonds bake, dry roast the pecans in a skillet over medium heat for 4-6 mins. They should be fragrant…be carful not to burn them!!
Allow the nuts to cool.
Place the almonds, pecans and a touch of salt in the food processor bowl with the chopping blade.
Mix for about 2 mins and then stop and scrape the sides. Also take a min or two to allow the processes to cool. This will prevent the oil from breaking.
Mix for another 5-7 mins…be patient!! The oils in the nuts will break down. Don’t panic! It will work!!!
Notes
The food processor will get hot running for that long which makes the butter thin out a bit. Be sure to put the warm butter into a storage container before it cools or you will have a tough time getting it out of the food processor bowl!!
Recipe by Whole Paleo Eats at https://wholepaleoeats.com/2018/06/27/creamy-almond-pecan-butter/