In the past 5 years I have found a love for nut butter alternatives. Don’t get me wrong I still loooove butter.
I also love a good organic peanut butter and Pintola is my go to. My kids love it and it doesn’t have any added sugar – bonus!! I actually pack a mason jar full of it if we’re traveling as it’s so good and creamy and can withstand the heat.
When I do get some time at home I like to make batches of nut butter together. Same food processor – less washing – you get the gist. I like to start with pecan butter first as it’s a little sweeter and if I don’t scrape out the food processor perfectly it won’t alter the almond butter taste.
I don’t add any sweetener to either of the nut butters but you definitely can add in a tablespoon of maple syrup, a pinch of monk fruit sweetener, or a date or two depending on what you like and what nourishes you. The maple pecan butter is definitely what dreams are made of.
Use this base recipe, make it your own and share your creations on Instagram using the hashtag #nuttingbutter. I’d love to see what you guys come up with!
xo, Zarine
Pecan & Almond Butter
- 2 cups pecans
- 2 cups almonds
- Maple syrup or sweetener of choice (optional)
Roast almonds and pecans in separate trays at 375F / 190C for 7 to 10 minutes. Don't wait until you can smell them as they can burn very quickly.
As soon as you take them out of the oven place all of the warm pecans into your food processor.
If you're going to add in a sweetener, add it in now.
Pulse the food processor a couple times and then let it run for a minute on the highest speed.
Open the food processor and scrape down the sides with a spatula and then run the food processor for another minute or two.
The pecan butter will turn smooth very quickly (about 5 minutes) so just a couple scrapes and it will be ready to pour out in a mason jar for storage.
Place the almonds into the food processor and pulse it, run it for a couple minutes, scrape and run it again.
Keep doing that process until the almonds are as smooth as butter, about 10 minutes.
Once it's smooth, pour it out into a mason jar.
Once the butters are cooled, lid them and you can store them in the refrigerator for a couple weeks – if they last that long.
