Ingredients
16ozraw almonds,3 cups, walnuts or pecans
¼tspsalt
½tspvanilla extract,optional
ground cinnamon,optional, to taste
maple syrup,or honey, optional, to taste
Preparation
Preheat the oven to 350 degrees F. Spread the almonds, walnuts, or pecans on a large, rimmed baking sheet and toast the almonds for about 10 minutes, mixing halfway.
Let them cool for about 10 minutes.
Transfer the nuts to a high-speed blender or food processor. Blend until creamy, scraping down the sides as necessary.
Once the nut butter is very creamy, blend in the salt. Add additional flavors such as vanilla, cinnamon, or honey if desired.
Let the mixture cool add the optional add-ins and blend until creamy once again.
Let the nut butter cool to room temperature then transfer the mixture to a glass jar and tighten the lid.
Store in the refrigerator for up to 3 to 4 weeks or until you see any signs of spoilage.
