makes 1 cup A friend of mine told me this melt-in-your-mouth butter reminded her of Thanksgiving. No reason to reserve this dessert-like nut butter for fall, though. The pecan-cinnamon-maple flavor combination is a delightful treat year-round. 2 cups pecans 1 tablespoon grapeseed oil or aroma-free coconut oil 1 tablespoon maple syrup ¼ teaspoon ground cinnamon Heat a skillet over medium-high heat. Put in the pecans and toast them for 5 to 7 minutes, stirring frequently. Next, put the toasted pecans in the blender and run on low for 2 minutes. Turn the power to medium and continue to blend until the nut mixture starts to become creamy. Stop and push the nuts toward the blender blades during the processing time if necessary. The process may take upward of 10 minutes but may happen in 3. Last, add the oil, maple syrup, and cinnamon, and blend until smooth.
Sweet Pistachio Butter makes about 1 cup You may wonder how something so greenish brown can taste so good. I just couldn’t bear to leave this recipe out of the book based on its unattractive color, though. I feel I’d be cheating you of a delicious treat. If you want to achieve a vibrant pistachio-green butter, you can remove the purply-brown skins from the pistachios. It does take a long time, though, and the skins don’t affect the taste, just the lovely color! Use pistachio butter as a replacement for peanut butter in cookie or bar recipes, or simply spread it on toast. 2 cups pistachios, shelled 1 tablespoon raw honey ½ teaspoon kosher salt Preheat the oven to 375°F. Spread the nuts on a parchment-lined baking sheet in a single layer then roast for 5 to 7 minutes or until they become fragrant. Place the pistachios in the blender with the honey and salt. Blend on low for 10 minutes, stopping and scraping down the sides of the blender every 2 to 3 minutes. This process takes patience and the time may vary greatly. Just continue blending and I assure it will turn to butter.