Warning: If you make this, they will come.
In droves.
Lock your doors.
This nut butter is…. GOOD.
The recipe came from my friend Connie, over at Ruby Reduction. She brought us a couple of jars one day, and Ryan and I couldn’t get enough. We were gluttonous. We wanted to ask for more. And we did. And she gave it to us. But eventually, I had to make my own. And I’m actually eating a spoonful as I type (and yes, those are my pink fleece Christmas pyjamas in October).
You are going to love this stuff. Need I say more?
Pecan Almond Butter
Yield: Makes about 2 1/4 cups of pecan almond butter
Ingredients:
3 cups raw/natural almonds
1 cup raw/natural pecansDirections:
Preheat oven to 300°F.
Spread the almonds and pecans out in a single layer on parchment lined baking sheet and roast for 20-30 minutes until fragrant and slightly darker in colour.
Remove from oven and let cool completely.
Transfer the cooled almonds to a food processor and blend on highest setting for 1-2 minutes to finely grind them to a powder. Scrape down the sides of the container.
Continue to process the nuts an additional 3-4 minutes until the oils start to be released, and a smooth, creamy, runny paste is formed.
Transfer the pecan almond butter to an airtight glass container and store in the refrigerator.
Keeps for 1 monthConnie at www.rubyreduction.com
