Crunchy Walnut Pecan Butter
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1.75
- 1/4 tsp ground cinnamon
- 1/4 tsp salt (i use himalayan salt)
- 3 cups (340g | 12oz) walnuts
- 1 cup (105g | 3.7oz) raw pecans
- 1 fresh vanilla bean chopped (optional)
- Carbohydrate 0.299334285714286 g
- Cholesterol 0 mg
- Fat 0.00460571428571429 g
- Fiber 0.197228565761021 g
- Protein 0.01482 g
- Saturated Fat 0.00128142857142857 g
- Serving Size 1 1 cup (0g)
- Sodium 0.0371428571428571 mg
- Sugar 0.102105719953264 g
- Trans Fat 0.002158 g
- Calories 1 calories
Preheat your oven to 350°FPlace the nuts in a single layer on a 13" x 18" baking sheet and toast them in the oven for 15 minutes. Stir the nuts once or twice during the process to avoid burning.Let the nuts cool until you can safely handle them with your bare hands, about 5 minutes. Reserve approximately ½ cup of nuts and transfer the rest to the bowl of your food processor; add the salt, ground cinnamon and chopped vanilla bean (yes, that's pod and all, if using).Process for a total of about 5 minutes, stopping to scrape the sides from time to time, until the butter becomes very smooth and creamy and almost liquid in consistency. Add the reserved nuts and pulse a few times, until they are well incorporated and have reached the desired size.Transfer your nut butter to a clean air tight container and keep it in a cool dry place for up to a few months.
