A rich, velvety trio of toasted walnuts, peanuts, and cashews infused with warm autumn spices, a touch of sugar, and sea salt.
Ingredients
- ½ cup walnuts
- ½ cup peanuts (unsalted or lightly salted)
- ½ cup cashews (raw or roasted, unsalted)
- 1 tsp sugar
- ¾ tsp Apple Pie Spice Blend
- ½ tsp sea salt
- 1 Tbsp peanut oil (or another neutral oil like canola or avocado oil)
Instructions
Toast the Nuts
- Preheat: Preheat your oven to 350°F (175°C). Spread the walnuts, peanuts, and cashews in an even, single layer on a rimmed baking sheet.
- Toast: Roast for 15 minutes, shaking the pan halfway through, until fragrant and deeply golden.
- Cool: Remove from the oven and let the nuts cool on the baking sheet for 15 minutes.
Process to Creamy
- Blend Base: Transfer the cooled, toasted nuts to a high-powered food processor or heavy-duty blender. Process continuously for 3 to 5 minutes, scraping down the sides of the bowl every minute. The nuts will go from coarse crumbs to a thick paste, and finally into a smooth, liquid nut butter.
Season & Finish
- Add Seasonings: Add the 1 tsp sugar, ¾ tsp Apple Pie Spice Blend, ½ tsp salt, and 1 Tbsp peanut oil.
- Emulsify: Process for another 1 to 2 minutes until glossy, smooth, and fully emulsified.
- Store: Pour into an airtight glass jar and store sealed in the refrigerator for up to 1 month.
Notes
You can substitute any nuts you want but just make sure there are 1½ cups total.
